These muffins are the one. I was a little apprehensive about burning my butter, but omg, these taste so good! The burnt butter creates a smokey wintery taste to the muffin and with the sharp blueberries make a great combo! This recipe is taken from Joy the Baker, one of my favourite bakers and bloggers. I love her style or writing and her recipes are divine!
I have changed the measurements from American to English as I always spend ages converting them in all the recipes I use from America.Ingredients
100g unsalted butter
80ml whole milk
1 egg + 1 egg yolk
190g plain flour
150g caster sugar
1tsp vanilla
1/ 1/2 tsp baking powder
3/4tsp salt
300g fresh blueberries
For Topping
40g butter (cubed)
64g plain flour
45g caster sugar
Method
(preheat the oven to 190 Celsius, line a muffin tin with 12 cases)
- 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 milk, 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 milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.
- Divide mix between the 12 cases and make the topping my combining the 3 ingredients in a bowl then crumble over muffins
- Bake for 18-20 minutes then cool in pan for 15 minutes before serving
Enjoy! :) x
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