Brown Butter Whole Wheat Blueberry Muffins
- Ready In:
- 45mins
- Ingredients:
- 17
- Yields:
-
8 muffins
- Serves:
- 8
ingredients
- 3 1⁄2 ounces unsalted butter
- 1⁄3 cup whole milk
- 2 eggs
- 1 teaspoon vanilla extract
- 3 ounces all-purpose flour
- 4 ounces whole wheat flour
- 3⁄4 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 3⁄4 teaspoon salt
- 2 cups fresh blueberries (Pop these in the freezer about 10 minutes before you begin so they won't stain the batter when foldi)
-
Topping
- 1 1⁄2 tablespoons unsalted butter
- 1⁄4 cup all-purpose flour
- 4 tablespoons brown sugar, packed
- 2 tablespoons quick-cooking oats
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg (preferably, freshly grated)
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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