Brown Butter Whole Wheat Blueberry Muffins

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 8
YIELD: 8 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put rack in upper third of oven and crank it up to 375°F Line a 12 muffin tin with paper cups or grease them.
  • In a small saucepan over medium high, melt the butter. Cook it down until the colour begins to change. Watch carefully and remove when it darkens but is not burnt.
  • Whisk the milk, eggs and vanilla in a small bowl. Add the butter to the milk and whisk to combine.
  • In a large bowl, stir the flours, sugar, baking powder, salt and cinnamon. Add the butter and egg mixture all at once and gently stir to combine.
  • Fold in your slightly frozen blueberries. Don’t over mix it though!
  • Divide equally among your muffin cups.
  • To make your topping, rub all your ingredients together with your fingers until crumbly. Sprinkle over the tins and bake in a preheated oven for 20-25 minutes.
  • Cool in muffin tin 10-15 minutes before removing to cooling rack. But I doubt you’ll make it that long. These babies are soooo good when they are still warm.
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