Serves 18
45 min
Brown Butter Blueberry Muffins
Recipe GLPR5ec13e6dc1678e
Tender, golden muffins infused with the rich, nutty flavor of brown butter and studded with fresh blueberries. Each muffin is topped with a buttery crumb streusel that adds a delightful crunch and sweetness. These muffins are perfect for breakfast or brunch and deliver a moist crumb with a delicate texture when not overmixed.
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Ingredients
3 teaspoons baking powder
1 pint fresh blueberries
12 tablespoons cold butter, divided (6 tablespoons for brown butter, 6 tablespoons for streusel)
2/3 cup buttermilk
2 egg yolks
2 whole eggs
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 cups sugar, plus 6 tablespoons sugar for streusel
2 teaspoons vanilla extract
Directions
Preheat your oven to 375°F. Line 18 muffin cups with paper liners. In a small saucepan over medium heat, melt 6 tablespoons of butter, swirling occasionally. Once melted, the butter will begin to crackle and foam. Continue cooking until it turns a deep golden brown with a nutty aroma, approximately 5–7 minutes. Pour the brown butter into a bowl and set aside to cool for about 10 minutes.
While the brown butter cools, combine the flour, 1 1/2 cups sugar, baking powder, and salt in a large bowl. Gently fold in the fresh blueberries, being careful not to crush them. Set the dry mixture aside.
In a medium bowl, whisk together the buttermilk, 2 whole eggs, 2 egg yolks, and vanilla extract until well combined.
Once the brown butter has cooled, pour it into the buttermilk and egg mixture and stir until fully incorporated.
Pour the wet ingredients over the flour and blueberry mixture. Using a spatula, gently fold the two together just until the dry ingredients are moistened and barely combined. Do not overmix, as this will result in tough, dense muffins. The batter should be slightly lumpy.
For the streusel topping, place the remaining 6 tablespoons of cold butter in a small bowl with the remaining 6 tablespoons sugar and about 1/4 cup flour (from your flour supply). Using a fork or your fingertips, work the cold butter into the sugar and flour mixture until it resembles coarse crumbs with pea-sized pieces of butter throughout.
Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full. Generously sprinkle the streusel topping over each muffin.
Bake for 25 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out with just a few moist crumbs. The muffin tops should spring back when lightly pressed.
Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.
