Browned Butter Blueberry Muffins

Browned Butter Blueberry Muffins


August 23, 2009

These truly are spectacular muffins - a lovely, moist, dense-yet-light crumb, and somehow buttery even if you make them with canola oil - I promise. Adapted from The Gourmet Cookbook, by way of Joy the Baker, then tweaked a bit by me. Really, they would take on any kind of berry well - try fresh cranberries, and spike the batter with grated orange zest.

  • Makes: Makes 1 dozen.


1/3 cup butter

1/3 cup milk

1 large egg

1 large egg yolk (you could just use another whole egg, but I didn't want to take too many liberties - Joy is the Baker, after all)

1 tsp. vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

2 cups fresh or frozen (don't thaw them) blueberries or Saskatoon berries


3 Tbsp. butter, cut into bits

1/2 cup all-purpose flour

1/4 cup sugar (I like to use brown)


1Preheat the oven to 375F, and line a 12 cup muffin pan with paper liners.

2In a small saucepan, melt the butter over medium heat. Once melted, keep it over the heat until it starts to turn brown and smell nutty - keep an eye on it - little browned bits will appear in the bottom like a scrumptious sludge. Take it off the heat and set aside.

3Whisk together the milk, egg, egg yolk and vanilla. In a larger bowl, stir together the flour, sugar, baking powder and salt. Add the butter mixture and stir until almost combined; add the berries and gently stir just until blended.

4Mix the topping ingredients in a small bowl, using a fork or your fingers to blend until crumbly.

5Divide the batter among the muffin cups. (Mine was thick enough to pick up wads with my fingers and press in, filling them pretty much up.) Sprinkle with the crumble and bake for 20-25 minutes, until golden and springy to the touch.


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