Extra-Blueberry Muffins
These muffins are brimming with plump, juicy blueberries and the nuttiness of the brown butter makes for an addictive topping.
Extra-Blueberry Muffins with Brown Butter
Yield: 12
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
My mom has baked me thousands of blueberry muffins, and all of them inspire this recipe. We'd pick and freeze blueberries all summer long, and she'd cram as many as possible into every muffin she baked. These muffins maximize blueberries per bite. She didn't serve them with brown butter, but I do. It's the only way I can think of to improve them!
Ingredients
Muffins
Instructions
For the Muffins
- Preheat your oven to 400°F. Lightly oil the cups and top surface of a standard 12 muffin pan.
- In a large bowl, whisk together the flour, baking powder, nutmeg and salt, evenly distributing the finer powders among the coarser ones. Ina separate bowl, whisk together the eggs, brown sugar, milk, butter and vanilla. Pour the wet mixture into the dry. mixture. Stir together with a few quick strokes just until a slightly lumpy batter forms about 20 seconds. pour in the berries and gently stir them in with just a few more quick strokes. Portion the batter into the muffins cups. Evenly coat the top of each on with a sprinkle of coarse sugar.
- Bake for 20 to 25 minutes or so, until the muffins are golden brown and a toothpick inserted into eval of them comes out clean. Rest on a rack for a few minutes before turning them out of the pan. Muffins are a their best freshly baked, so serve and share immediately. For an extra-special treat, serve with the following brown butter.
Brown Butter
Yield: about 1 cup
Prep time: 3 MinCook time: 10 MinTotal time: 13 Min
Nutty and delicious, this is what your muffins have been missing!
Ingredients
Instructions
- Put half of the butter into a small pan over medium heat. Swirl gently as it melts and begins to form. Eventually the foam will begin to subside and you'll notice sediment browning in the bottom of the pan. Continue swirling until the sediment becomes deep golden brown. Immediately pour the butter and all of the flavourful sediment into shallow bowl. Rest, swirling occasionally, until cooled to room temperature. This will take at least an hour, so it's best done well in advance, even the day before. The brown butter may safely rest overnight, covered, at room temperature.
- Once the brown butter has cooled, toss the remaining softened butter into a small bowl and whisk it by hand (or use an electric mixer). Add the cooled brown butter and sediment a bit at a time, whisking constantly until they are thoroughly mixed. Transfer to a small serving bowl. (This butter may be made several days ahead and kept at room temperature until needed).