Brown Butter Whole Wheat Blueberry Muffins
Adapted from Gormet Cookbook. These muffins are light, sweet, buttery and packed to the hilt with juicy blueberries. They are reminiscent of tiny, personal sized coffee cakes. I warn you, if you make these, don’t plan on having too many to share. But if you think you might, these would be perfect weekend fare.
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INGREDIENTS
Nutrition- 3 1⁄2ounces unsalted butter
- 1⁄3cup whole milk
- 2
- 1teaspoon vanilla extract
- 3ounces all-purpose flour
- 4ounces whole wheat flour
- 3⁄4cup sugar
- 1 1⁄2teaspoons baking powder
- 1⁄2teaspoon cinnamon
- 3⁄4teaspoon salt
- 2cups fresh blueberries (Pop these in the freezer about 10 minutes before you begin so they won't stain the batter when foldi)
Topping
- 1 1⁄2tablespoons unsalted butter
- 1⁄4
- 4
- 2tablespoons quick-cooking oats
- 1⁄2teaspoon cinnamon
- 1⁄4
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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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