Browned Butter Blueberry Muffins

Hi friends! How are you? I’ve been busy doing updates on the blog. Can you believe I found posts without recipes? Seriously! A food blog without recipes? Not even sure how THAT happened! There are posts that need refreshening (which I’m working toward!) or favorites that need to be shared again! Case in point, these Browned Butter Blueberry Muffins.

Browned Butter Blueberry Muffins

These are from July 2012, when I was in a group called “Sundays With Joy.” We were baking our way through Joy The Bakers first cookbook “100 Simple and Comforting Recipes.” Now Joy has three books, but these muffins are my ultimate favorite! Too delicious not to share again and far too fabulous for you not to make every weekend during blueberry season!

This is the original post…
“I do this for you…That’s right! Only you. You can thank me later. Actually, you better thank me now for this Browned Butter Blueberry Muffins Recipe. Your mouth will be full of blueberries later and talking with your mouth full is just rude. :-)

Browned Butter Blueberry Muffins

Recently, I joined a Facebook group called “Sundays with Joy.” We are cooking our way through the Joy The Baker Cookbook. A recipe a week, with a recap on Sundays! Yes, I realize it’s Tuesday. Yes, I am behind on weekly recipes. Don’t you think these are worth it?

Browned Butter Blueberry Muffins

Joy says they are “sent down directly from heaven.” I’d have to agree. A muffin made with browned butter, overflowing with fresh berries and a sweet crumble topping? What better way to start your Tuesday! Well, I started my Tuesday this way… with fresh blueberries lightly tossed in flour so they won’t sink to the bottom of my muffin cups!

Browned Butter Blueberry Muffins

and in less than an hour, I was happily munching away… Mmmm!

Browned Butter Blueberry Muffins

Your Tuesdays can be this delicious too!

Browned Butter Blueberry Muffins

The most gloriously delicious blueberry muffins that ever existed! Recipe via Joy the Baker

  • 7 Tablespoons unsalted butter
  • 1/3 cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 cups fresh blueberries
  • For the Topping
  • 3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup all-purpose flour
  • 3 1/2 tablespoons sugar

Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  

Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk milk, egg, yolk and vanilla until combined.  Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add milk and butter mixture all at one and stir gently to combine.  

Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly.  Sprinkle evenly over the batter in the cups.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  

Cool in pan on a rack for 15 minutes then remove from the pan.  

Serve warm or at room temperature.

Browned Butter Blueberry Muffins

Happy eating friends! Or should I say “Joy”ful eating?”

Thanks for taking this trip down memory lane with me. Enjoy your muffins!
Until next time, remember to live life deliciously!

This Post Has One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *