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    Home » Bread Recipes

    Brown Butter Blueberry Muffins

    Lindsay Moe

    661 shares

    Brown Butter Blueberry Muffin

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    Patience. I have none of it.

    Waiting for Netflix to arrive when I sent my other movie back a whole day before? What will I watch on the in-between days? Regularly scheduled programming? Ugh.

    Waiting for my toddler to use the potty? Oh. my. gosh. Stop playing with the toilet paper and let’s go already!!

    Waiting for butter to brown? I can barely deal with that. But its so worth it. So worth it. Let’s have some patience and make some muffins.

    It honestly takes less than five minutes to brown butter, so I’m definitely being dramatic by not wanting to do it. When you brown butter the water cooks off and the milk solids cook down into a golden brown with a nutty flavor and aroma. Its pretty awesome. Don’t walk away while its happening, lest you let the butter get too brown and burnt. Burnt is not delicious.

    The blueberry muffin holds a special place in my family’s breakfast preferences, though I briefly toyed with the idea of adding raspberries as well. I think you could use just about any berry you’d like here with similarly delicious results.

    Brown Butter Blueberry Muffin

    Brown Butter Blueberry Muffin

    Brown Butter Blueberry Muffins

    A delicious brown butter blueberry muffin.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 12
    Calories: 209kcal
    Author: Lindsay Moe

    Ingredients

    Muffins

    • 7 tablespoons butter
    • ⅓ cup milk
    • 1 large egg
    • 1 large egg yolk
    • 1 teaspoon pure vanilla extract
    • 1 cup all-purpose flour
    • ½ cup whole wheat flour
    • ¼ cup granulated sugar
    • 1 ½ teaspoons baking powder
    • 1 ¼ cup fresh blueberries

    Topping

    • 3 tablespoons butter, , cold
    • ½ cup all-purpose flour
    • 3 tablespoons granulated sugar

    Instructions

    • Preheat the oven to 375ºF. Line a muffin pan with paper liners and set aside.
    • To make the muffins, melt the butter in a small saucepan over medium heat. It will melt, froth, and begin to crackle. The crackling will subside and the butter will froth again and begin to brown. Remove from the heat when the butter solids become a medium brown color and the butter smells slightly nutty. Immediately pour hot butter into a small bowl to prevent further cooking and burning.
    • In a small bowl, whisk milk, egg, yolk, and vanilla until combined. Add brown butter and whisk to combine.
    • In a large bowl whisk together flour, sugar, and baking powder. Add the milk mixture and stir gently to combine. Gently fold in the blueberries. Divide the batter amongst the prepared muffin cups.
    • To make the topping, combine all of the ingredients in a small bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the muffin batter in the cups.
    • Bake 18 to 20 minutes until golden and crisp and a toothpick inserted in the center of a muffin comes out clean. Cool muffins in the pan for 15 minutes before removing. Serve warm or at room temperature. Muffins will last in an airtight container for 3 days.

    Notes

    Adapted from Joy the Baker Cookbook
     

    Nutrition

    Calories: 209kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 93mg | Potassium: 111mg | Fiber: 1g | Sugar: 9g | Vitamin A: 350IU | Vitamin C: 1.5mg | Calcium: 40mg | Iron: 1.1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!
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    Reader Interactions

    Comments

    1. olive says

      October 18, 2012 at 11:34 am

      Oh yum. I might try these with chocolate chips. If you love brown butter, you MUST try the Bon Appetit brown butter brownies. Heavenly!!

      Reply
    2. April says

      May 25, 2013 at 11:23 pm

      These are really good! I used almond milk and 2 cups of blueberries.

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    661 shares