Most of us love blueberry muffins. I baked these often as I will always have some fresh or frozen blueberries in my fridge. I will change the recipe a bit here and there from time to time. This time instead of the usual melted butter or oil I added brown butter to it. It took me just a few minutes to brown the butter before adding it to the batter. It gives the muffins a nice nutty and toasty aroma to it. Since we like streusel topping to most of our bakes I added it to these muffins and it taste like a cross between a muffin and coffee cake. They turn out incredibly moist and light, great with morning coffee or tea. I have to refrain myself from eating more than 2 at one go.
6 tbsp butter
½ cup sugar
1 cup milk
2 ¼ cups flour
1 tbsp baking powder
¼ tsp salt
1 tsp vanilla
1 ½ cups fresh blueberry
¼ cup flour
¼ cup light brown sugar
2 tbsp butter – room temperature
½ tsp cinnamon powder
¼ tsp salt
1. In a small saucepan, melt the butter over medium heat until it started to bubble. Let it cook low and slow until the milk solid started to turn light brown. You should be able smell the nice roasting nuts aroma. Remove from heat and set it aside to cool down.
2. Prepare the streusel topping. Combine all the ingredients in a bowl and rub it together with your finger tips until crumbly. Set it aside.
3. Pre-heat the oven to 400 degree F. Brush a 12 cup muffin pan with butter or line it with paper liners. In a medium bowl, combined the flour, baking powder, salt and sugar. Mix really well.
4. In a large mixing bowl, hand whisks the eggs, vanilla until well combined. Add in the the brown butter and mix well. Add it into flour mixture follow by the milk. Stir gently until combined
5. Fold in the blueberries. Divide the batter among the muffins cups. Sprinkle the streusel topping on top of the batter.
6. Bake until golden brown or until toothpick inserted into the center of the muffin comes out clean. It will take around 18-20 minutes depend on your oven. Let it cool on pan for 15 minutes before removing it. Serve warm.