Brown Butter Blueberry Crumb Muffins are the fluffy, nutty, slightly sweet breakfast of your dreams. . .Run, don’t walk, to the kitchen and whip up a batch today!
Ohmygosh you guys! I’ve got you covered for breakfast this weekend. I’m telling you, you’re gonna want these muffins. I’m eating one right now because I made the brilliant decision to snag one out of the freezer before I left on a mini road trip (!) this afternoon.
But I wish I’d made the even more brilliant decision to grab three or four. I’m in Arizona at the moment kicking myself for only bringing one with me. It would be crazy to drive all the way home to get another right?
Maybe not so crazy because these are not just any blueberry muffins. They’re made with brown butter. Nutty, caramel-y BROWN BUTTER! And topped with a sweet-n-crunchy crumb topping. And jam-packed with juicy blueberries.
Yeah, they’re not your ordinary muffin.
Don’t get me wrong; I love an average, run-of-the mill muffin. They don’t make a regular appearance in my breakfast rotation because I try NOT to eat cake for breakfast most days, and let’s be real, muffins are basically cake you can spread butter on. (Which is, of course, the best thing ever.)
But I do try to balance out the buttered cake every once in a while. Oatmeal on the weekdays, something non-oatmeal on the weekends or as a post-road trip snack. Life’s about balance.
Enter these beauties. They’re super-moist and so, SO fluffy, and just the right amount of sweet. And that brown butter smell as they bake? Let’s just say you know what I’m talking about if you’ve ever thrown some brown butter into a baked good.
If you’ve never thrown some brown butter into a baked good then get ready. There’s no turning back. Run, don’t walk, to the fridge and make sure you have about three pounds of butter because you’re going to want to start adding brown butter to every-every-EVERYTHING.
What is brown butter exactly? It’s butter that’s been heated until the water cooks out, leaving the milk solids to get toasty and brown. (That’s where the name comes from I imagine.) The result is this gorgeous, delicious, nutty stuff that you can spread on toast/pour over pasta/eat right out of the pan. (Not that I’ve ever eaten brown butter right out of the pan or anything.)
It’s super simple to make and you really will want to make tons of it. This is not hyperbole.
But use your first bit of brown butter in these muffins. You won’t be sorry.
Note: I did my best to explain the brown butter process in the recipe below. Don’t be discouraged if you burn your first attempt—I did. The key is to keep your heat low, even lower than I suggest if you have a tendency to burn things. It will just take a little longer to brown. And after that first time you’ll know what you’re doing and it will become second nature. If my explanation isn’t thorough enough you can google “how to brown butter.” There are bazillions of explanations out there.
Annnnnnd I’m still thinking about those muffins at home in my freezer. I might just make that five-hour drive to get another. Worth it. . .you’ll see.
Adapted from Food and Wine