Browned Butter Blueberry Muffins Recipes

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BEST OF THE BEST BLUEBERRY MUFFINS



Best of the Best Blueberry Muffins image

Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!

Provided by AUNTLYNNIE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 9

½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Steps:

  • Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  • In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  • Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 43.5 g, Cholesterol 51.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 181 mg, Sugar 26.3 g

BROWN BUTTER WHOLE WHEAT BLUEBERRY MUFFINS



Brown Butter Whole Wheat Blueberry Muffins image

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.

Provided by l-dakin

Categories     Quick Breads

Time 45m

Yield 8 muffins, 8 serving(s)

Number Of Ingredients 17

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)
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)

Steps:

  • 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.

Nutrition Facts : Calories 361.2, Fat 14.4, SaturatedFat 8.4, Cholesterol 86.3, Sodium 313.6, Carbohydrate 54.2, Fiber 3.3, Sugar 29.8, Protein 6

BROWNED BUTTER BLUEBERRY MUFFINS



Browned Butter Blueberry Muffins image

Make and share this Browned Butter Blueberry Muffins recipe from Food.com.

Provided by gailanng

Categories     Dessert

Time 45m

Yield 12 muffins

Number Of Ingredients 13

7 tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries
3 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Steps:

  • Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners.
  • Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat and cool slightly.
  • Whisk milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.
  • Whisk together flour, sugar, baking powder and salt in a medium bowl. Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.
  • Divide the batter among muffin cups and spread evenly.
  • To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
  • Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.

Nutrition Facts : Calories 253.3, Fat 10.9, SaturatedFat 6.5, Cholesterol 57, Sodium 202.4, Carbohydrate 36.2, Fiber 1.2, Sugar 19.1, Protein 3.4

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