Brown Butter Blueberry White Chocolate Muffins

Brown Butter Blueberry White Chocolate Muffins....what a mouthful!  A delicious mouthful for sure.  Tart blueberries, sweet white chocolate and the nuttiness of browned butter all surrounded by tender crumbs topped off with a sweet crumble.  A blueberry muffin recipe that is a MUST. 

 

How is it that I have missed the boat for so long on browning butter?!?!  Oh. My. Goodness. Do I LOVE browned butter!!! The taste that it adds to this muffin recipe is wonderful. I can not wait to bake more with browned butter! That being said be warned as you will most likely see many more recipes in the future on my blog with browned butter.  Do you have a favorite recipe that uses browned butter?  PLEASE do share!!!


I love that Joy the Baker has come out with her first cookbook as this is where I found this lovely muffin recipe.  If you have yet to purchase this book do yourself a favor and treat yourself to it.  It is packed full of GORGEOUSLY scrumptious recipes.  A talented and oh-so-sweet blogging friend of my mine, Carrie from Bakeaholic Mama, hosts a fabulous blogging event every Sunday that features a recipe from Joy's cookbook.  This event is called, Sunday's with Joy.  Take a peek at it as I am sure you will find lots of fun and delicious recipes from Joy The Baker that you will want to try. :-)

Brown Butter Blueberry White Chocolate Muffins
(Slightly altered from the recipe found in Joy The Baker Cookbook)

Muffin Ingredients:

7 Tbsp unsalted butter
1/3 cup milk
1 large egg
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp baking powder
1 cup white chocolate chips (my addition)
2 cups fresh blueberries (I used frozen bb's and it worked just fine)

Topping Ingredients:

3 Tbsps unsalted butter, cold
1/2 cup all-purpose flour
3 Tbsps sugar


Directions:

1.  Place oven rack onto the upper third of the oven and then preheat oven to 375 degrees F. Line a 12 cup muffin tin with liners and then set aside.

2. Make muffin batter first by browning the butter.  Place 7 Tbsps of butter in a small saucepan over medium heat.  Butter will first melt, then forth and then lastly crackle - which is the water cooking out of the butter. The crackling will subside and then the butter will start to brown - this happens quite quickly so keep your eye on the butter so that it doesn't burn. Remove saucepan from heat when you see that it becomes a medium brown color and it has the wonderful nutty smell.  Immediately pour hot butter into a small bowl and set aside.  This will allow your butter to not continue to cook and possibly burn.

3. In a small bowl whisk to combine,  milk, egg, egg yolk and vanilla extract. Add in browned butter and whisk to combine.  Set bowl aside.

4. In a medium bowl combine flour, sugar and baking powder.  Whisk all together.

5. Pour wet ingredients into dry ingredients all at once. Stir to combine. Do not over mix.  Add in white chocolate chips and blueberries and gently but thoroughly stir all together. .

6. Scoop muffin batter into prepared muffin tins.  I used my lovely medium scoop for this step.

7. Make crumble topping but combining cold butter, flour and sugar all together in a medium bowl. Incorporate butter with the dry ingredients by either using a pastry cutter or your fingers.

8. Sprinkle crumble topping over muffins.  Pop muffins into preheated oven and bake for 18-20 minutes until golden brown and when a toothpick is inserted in center comes out clean.  Serve muffins warm or at room temperature.

Happy Brown Butter Blueberry White Chocolate Muffins Baking!