Makethesenow Blueberry Muffins

These. are. so. good.

Joy the Baker calls them perfect. They are perfect. Thanks Joy.

I made a few changes from the original recipe – I used French Vanilla yogurt instead of whole milk which gave them a lovely moist, denser texture.  I added a little brown sugar into the topping (and would probably increase the butter – because extra butter makes perfect things EXTRA perfect). I had never used browned butter before, but I think that also added to the scrumptiousness.

Is it morning as you are reading this? You should make them for breakfast. Is it any other time of the day? You should still make them. Right now.

Browned Butter Blueberry Muffins

adapted from Joy the Baker

makes 12 muffins

7 Tablespoons unsalted butter

1/3 cup vanilla or plain yogurt

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh blueberries (I used frozen since its not the season, but fresh would be better!)

For the Topping

4 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes

1/2 cup all-purpose flour

2 1/2 tablespoons brown sugar

1 tablespoon granulated sugar

Put a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line muffin pan with paper or foil liners

Melt butter in a small saucepan over medium heat.  Keep an eye on the butter.  Melt and cook down the butter until little brown bits appear in the pan.  The crackling will subside and butter will begin to brown fairly quickly after that.  Keep a close eye.  Remove from heat.

Whisk yogurt, egg, yolk and vanilla until combined.  Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl  Add yogurt and butter mixture all at one and stir gently to combine.  Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

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. Don’t be afraid to be generous with the topping.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.  Cool in pan on a rack for 15 minutes then remove from the pan.  Serve warm or at room temperature.


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