Hello Bits of Sunshine readers!
I`m Lynna from Hearts In My Oven and I am going to guest post today for Heidi.
:)
I love reading this blog, so I
was super happy when Heidi asked me to guest post. Hehe~ Isn`t this blog just
too adorable?!
Anyways, today I have for you all
one of my favorite blueberry muffins recipe. One of my FAVORITES. With browned
butter, the batter will smell so good, you`ll be so excited once these muffins
are done baking and you can just nomnom all you want!
I am also addicted to adding
streusel on any baked goods, so of course I added some to these. Bonus points,
am I right?
Right.
Summer is ending and all those
colorful berries will be gone. However, you can find blueberries throughout the
year and this muffin recipe is delicious with either fresh or frozen
blueberries!
Please, I`m begging you all to
try these muffins~ I`ve tried many blueberry muffins throughout my life (I`m
not that old...) but, this recipe is one for the books! Haha~
Brown Butter Double Blueberry
Streusel Muffins
Adapted from: http://www.foodnetwork.com/recipes/gale-gand/double-blueberry-muffins-recipe/index.html
Yields: 12 regular + 6 mini
muffins
Level: Easy-Medium (More steps
compared to an "easy" recipe)
Total Time: ~1 hour
Materials
Needed:
-
Muffin pan (size is your preference)
-
Muffin liners or cooking spray/oil
-
1 Small saucepan
-
2 Small bowls
-
1 Large bowl with mixer attachment
-
2 Medium bowls
-
2 Rubber spatulas
-
cooling wrap
-
plastic wrap (if you choose to freeze
them)
Ingredients:
For
the Muffins:
§ 1/2
cup (1 stick/8 tablespoons) unsalted butter
§ 1 cup
granulated sugar
§ 2
large eggs
§ 1
teaspoons baking powder
§ 1/4
teaspoon salt
§ 2 1/2
cups fresh or frozen blueberries, thawed and dried (Divide: 3/4 cup + 1 3/4
cup)
§ 2
cups all purpose flour
§ 1/2
cup whole milk
For
the Streusel:
§ 2
tablespoons all purpose flour
§ 5
tablespoons granulated sugar
§ 1/4
teaspoon ground cinnamon
§ 1/4
teaspoon ground nutmeg
§ 3
tablespoon cold butter, diced
Directions:
For the Muffins:
1. In the saucepan, over medium heat, brown your butter: Let the butter melt and when crackling has slowed down and butter is browned, transfer to a small bowl to cool. (*I sometimes cheat and put in the fridge for awhile.) 2. Prepare your muffin pan while you wait for butter to cool: either use liners or spray it with cooking spray.
3. Still waiting: In a medium bowl, using the back of a fork, mash 3/4 cup of the blueberries and set aside.
4. When the butter is cooled, preheat your oven to 375°F.
5. In a large bowl with mixer attachment, combine the sugar and browned butter.
6. Add the eggs, vanilla extract, baking powder, and salt. Mix until just combined.
7. Add the mashed blueberries from earlier, mix until just combined.
8. While letting the mixer run at a low speed, add half of the flour (1 cup) and half of the milk (1/4 cup). Mix and repeat with the remaining half of the flour and milk.
9. Using a rubber spatula, fold into the batter the remaining 1 3/4 cup of blueberries.
10. Using an ice cream scoop, or spoon, spoon the butter into muffin pan 2/3 full.
For
the Streusel:
11. In a small bowl, combine the flour, sugar, cinnamon, and nutmeg. 12. Then, using a pastry cutter or two knives/forks, cut in the cold butter until coarse crumbs form.
13. Divide the streusel evenly between the tops of the muffins. Lightly pat the streusel down.
14. Bake for 25-30 minutes, or until golden brown.
15. Allow muffins to cool in pan for 30 minutes before transferring them to a cooling rack to cool completely.
16. Enjoy muffins warm, or individually wrap them in plastic wrap once muffins are completely cooled and freeze for up to 3 months. (To reheat: bake until muffins are warmed at 350°F, or microwave for 25-30 seconds.)