Browned Butter Blueberry Muffins
Deliciously moist blueberry muffins infused with the rich, nutty flavor of browned butter, perfect for breakfast or brunch.
Cook time:PT20M
Total time:PT40M
Yield:12 muffins
Ingredients
- ½ cup (1 stick, 113 grams) unsalted butter, melted until browned
- ⅓ cup whole milk
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups (187 grams) all-purpose flour
- ¾ cup (150 grams) granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 2 cups fresh blueberries
For the Topping
- 3 tablespoons cold, unsalted butter, cut into ½-inch cubes
- ½ cup (60 grams) all-purpose flour
- 3 tablespoons granulated sugar
Instructions
- Preheat your oven to 375°F (190°C) and position a rack in the upper third. Line a muffin pan with paper liners.
- In a small saucepan over medium heat, melt the butter and continue cooking until it turns golden brown with small brown bits forming. Keep a close eye on it to prevent burning.
- In a mixing bowl, whisk together the milk, egg, egg yolk, and vanilla extract until well combined. Stir in the browned butter.
- In a separate bowl, mix the flour, sugar, baking powder, and salt.
- Pour the milk and butter mixture into the dry ingredients and gently stir until just combined. Carefully fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- To make the topping, combine the cold butter, flour, and sugar in a bowl. Use your fingertips to rub the ingredients together until crumbly. Sprinkle this mixture over the muffin batter.
- Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 15 minutes before transferring to a wire rack. Serve warm or at room temperature.
Nutritional Information (per muffin)
Calories: 200, Total Fat: 9g, Saturated Fat: 5g, Cholesterol: 40mg, Sodium: 150mg, Total Carbohydrates: 30g, Dietary Fiber: 1g, Sugars: 12g, Protein: 3g