totally into blueberries at the moment
10 July 2012
Sorry for the hiatus! I have lots of good excuses, I swear. But that’s not what I’m here to tell you about today. Instead, let’s talk about blueberries and how I’m obsessed. Seriously. I just can’t get enough. In yogurt, muffins, fruit salad, by themselves. I’m all about the blueberry right now. The strangest part is that I didn’t even like the tiny berry until maybe a couple months ago. I guess I’m just making up for lost times.
On Fourth of July, I was set on finding a delicious brunch recipe that involved the blueberries in my fridge. Upon searching my google reader, I found Joy’s Browned Butter Blueberry Muffins and Tracy had posted the recipe as well. So basically, fate was telling me that I had to make these guys. Can’t argue with that. Both blogs referenced the Joy the Baker Cookbook, which I was generously given for my birthday from the Amazing Clare Cooks (thanks again Clare!). Since its more fun to bake from a cookbook than the internet, I dug through my boxes of books to find it. Totally worth it because the pics are fabulous. Also, I think this is the first time I’ve ever made something that looks as delicious as in the photo.
Browned Butter Blueberry Muffins (adapted from Joy the Baker)
yield 6 muffins
3 1/2 tbs butter
1/6 c milk
1 large egg
1/2 tsp vanilla
3/4 c flour
1/3 c sugar
3/4 tsp baking powder
1/3 tsp salt
1 c blueberries
For the Topping:
1 1/2 tbs cold butter, cut into 1/2-inch cubes
1/4 c flour
1 3/4 tbs sugar
Preheat oven to 375 and line muffin pan with cups.
Melt butter in a small saucepan over medium heat. Cook down the butter until little brown bits appear in the pan. Pay close attention, butter will brown fairly quickly. Remove from heat.
Mix milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine. In separate bowl, mix flour, sugar, baking powder and salt. Gently fold in the blueberries. Divide batter evenly into muffin cups.
To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
Bake for 18-20 minutes until golden. Let cool and enjoy!