Sunday, August 25, 2013

Blueberry Muffins

When I first read this recipe in the Joy the Baker Cookbook, Joy promised they would be "the best blueberry muffins ever to emerge from my oven" and while I was super hopeful, I was also skeptical. I am happy to say that she was SO right. These muffins were choc-ful-o-blueberries and delicious. So for everyone who asked how to make these - here it is!

7 tbsp butter
1/3 cup milk
1 egg
1 egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
2 cups of fresh blueberries

And to make the yummy crumbly topping, you'll need an extra 3 tbsp butter, 1/2 cup of flour, and 3 tbsp of sugar

Preheat your oven to 375 degrees. To give these muffins a truly nutty taste, we want to brown our butter. Place it in a pan on medium heat and melt it.  Now, when it's melted, watch it closely and keep stirring. It's going to foam and snap and crackle and pop. Keep stirring. Watch it turn brown... and then before it starts to get too brown, and right when it starts to have a rich smoked nut smell, turn the heat off.

Pour your browned butter goodness into a bowl and whisk in milk, vanilla, the egg and the egg yolk. In another bowl mix together your dry ingredients: the flour, sugar, baking powder and salt. Then combine the wet and dry mixtures together, mixing well, then slowly stir in the blueberries. When everything is combine, use an ice cream scoop, or a spoon, and fill up your lined muffin tins.

For the topping, combine the butter flour and sugar in a small bowl and use your fingers to crumble them all together. Sprinkle the yummy crumbles over each muffin evenly.

Pop them into the oven and back for about 20 minutes until the tops are a crisply golden brown color. Remove from the oven and allow to cool. Enjoy them warm with a little bit of butter, or room temperature if you save them for later!