Browned Butter Blueberry Streusel Muffins
The Browned Butter In This Muffin Recipe Creates An Amazing Depth Of Flavor. The Streusel Topping Adds A Nice Crunch And Sweetness. You Can Also Make These Gems With Frozen Raspberries Instead Of Blueberries Or A Mixture Of Both Berries. Try Making A Double Batch And Freezing Some For Later. Just Wrap Each Muffin Tightly With Plastic Wrap Before Freezing For Up To 3 Months.
Ingredients
Muffins
- 7 Tablespoons Salted Butter
- 1 ½ Cups All-Purpose Flour
- ¾ Cup Granulated Sugar
- 1 ½ Teaspoons Baking Powder
- ¾ Teaspoon Kosher Salt
- 1 Cup Frozen Blueberries
- ⅓ Cup Buttermilk
- 1 Large Egg
- 1 Large Egg Yolk
- 1 Teaspoon Vanilla Extract
Streusel Topping
- ½ Cup All-Purpose Flour
- 3 Tablespoons Granulated Sugar
- 3 Tablespoons Salted Butter
Instructions
- Preheat Oven To 400°F.
- Line A 9-Cup Muffin Tin With Paper Liners.
- To Make The Muffins, In A Small Saucepan Over Medium-High Heat, Melt Butter.
- It Will Crackle And Pop After It Melts, Then Begin To Turn A Deep Brown Color And Create Some Foam About 4–5 Minutes Later.
- Pour Into A Bowl To Cool.
- While Butter Browns, Mix Together Flour, Sugar, Baking Powder, Salt, And Blueberries In A Large Bowl.
- Set Aside.
- In A Small Bowl, Whisk Together Buttermilk, Egg, Egg Yolk, And Vanilla.
- While Whisking, Drizzle In The Browned Butter.
- Make A Well In The Dry Ingredients And Pour Liquid Ingredients In It.
- Carefully Fold The Two Together Just Until The Batter Barely Comes Together.
- Do Not Overmix.
- Divide Among All Muffin Cups.
- To Make The Streusel, In A Small Bowl, Combine Flour And Sugar.
- Using A Pastry Cutter Or Two Forks, Cut Butter Into Dry Ingredients Until Mixture Is The Size Of Small Peas.
- Sprinkle Over Each Muffin And Bake Until The Middle Of The Muffin Springs Back When Touched, 18–20 Minutes.
- Serve.
Nutritional Information
Calories: 323 kcal
