I’m a bit of a sucker when it comes to a request for a baked good. I’ll admit it. I’m a bit of a sucker when it comes to baked goods. Period.
Any given moment, I am one step away from making every butter laden recipe I can get my greasy little hands on. The only thing stopping me is my guilt. If I make it, that means I have to eat it. Since we now live 30 minutes away from all our friends and family, that means I will eat the whole thing before anyone has a chance to see it. That way, it was like it was never there, right? Humour me, people.
Well, last night, Mr. Guilty decided he had a hankering for blueberry muffins. I have to say, they’re not my favourite. They are usually doughy, white and plain. At least they are when bought from any number of local bakeries around here. I have tried my hand at them before, but usually, my muffins come out as little hockey pucks. Most likely, it’s because I’m always trying to replace the white flour with whole wheat. I know it makes the muffin more dense and chewy, but again, the guilt! If I’m going to eat a whole tray of muffins, at least they were whole wheat. Whole wheat = healthy, right?
Well, this time, I thought “what the hell?” I’ve been unpacking boxes for a week! I must have burned a few calories, at least enough to not feel guilty if I down the whole tray. Which I might, if Mr. Guilty doesn’t beat me to it.
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. Served up with a slather of (more!) butter, or sweet preserves, these could be the perfect Saturday morning snack.
Browned Butter Whole Wheat Blueberry Muffins
Adapted from The Gourmet Cookbook
Yield: 12 muffins
Prep Time: 30 minutes
Cooking Time:25 minutes3 1/2 oz. unsalted butter
1/3 cup whole milk
2 eggs
1 tsp. vanilla extract
3 oz All purpose flour
4 oz. Whole wheat flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp. cinnamon
3/4 tsp. salt
2 cups fresh blueberries (Pop these in the freezer about 10 minutes before you begin so they won’t stain the batter when folding in)For the topping:
1 1/2 Tbsp unsalted butter
1/4 cup all purpose flour
4 Tbsp Brown sugar, packed
2 Tbsp quick cooking oats
1/2 tsp. cinnamon
1/4 tsp. nutmeg (preferably, freshly grated)1. 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.
2. 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. It should look like this:
3. Whisk the milk, eggs and vanilla in a small bowl. Add the butter to the milk and whisk to combine.
4. 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.
5. Fold in your slightly frozen blueberries. Don’t over mix it though!
6. Divide equally among your muffin cups.
7. 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.
8. 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.
What’s your favourite weekend morning temptation? I’m partial to something warm, baked and slathered in butter. Eggs and toast will do in a pinch, as long as they too, are slathered in butter. Notice a theme here? Butter? You’ll find it in 99% of my recipes. Somewhere….
Now THOSE are incredible muffins – love the richness!!
My favorite weekend morning temptation when I was younger was always some homemade French toast with warm maple syrup and blueberries – holy yum.
Mmmm, french toast. I never got that growing up. My Mother was a big fan of fritters though….ohhhhh they were good.
oh yea.. SO gooood! Loved these, and am still loving them! Glad you are back to Blogging gorgeous! I missed all this great food! 🙂
Ooh my dad would love these – blueberry muffins are his favourite thing! But actually, he’d have to race me to them – they look so good! I love the crumbly topping 🙂
These look wonderful!
I saw this on gourmet’s website it looks so yummy!
Just haven’t found the opportunity to try it
Looks oh so good! There’s nothing boring to me about an ordinary blueberry muffin, but these are definitely something special!
I’m jealous of your giant wooden table. Anyway, looks to me like you were still able to sneak some “health” into these. I see oats and I see whole wheat flour and of course, can’t discount the antioxidant potency of the blueberries 🙂 I happen to love blueberry muffins and used to eat one for breakfast every morning. Nope, still not sick of them.
I don’t think I’ll ever get bored of these. So so good. I may have snuck some health, but they are there merely to counteract the multitude of butter. 🙂
ah my love for sweet things will be the death of me but i’d have this over a proper meal any day. beautiful! x
yum! they come out looking real good!
Wow, so yummy!
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Wow, these muffins look amazing!
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Those look amazing! I will definitely have to add these to my muffin list. My husband especially love muffins because he isn’t a huge breakfast eater. Thanks for sharing!
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Oh my they looks good. That would be great with my morning coffee that I’m having in the beautiful Valley this morning.
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Wow… I am baking these bad boys as I type and my house smells amazing…can’t wait till they are done…2 mins to go!!!!
Awesome Crystal. I hope you like them as much as I do!
The muffins turned out awesome! Thanks for the recipe, my husband, girlfriend, mom and neighbor (I need them out of the kitchen before I eat them all) LOVED them! : )
Why the brown butter and do you have to brown it.
Because it tastes good and yes if you are going to melt it, you should brown it. I can’t say how this recipe would work without the browned butter.
How do you think this recipe would turn out with raspberries instead? I don’t have any blueberries on hand, but I want to try this recipe. It sounds wonderful!
It would definitely be fantastic with raspberries instead!
We loved this beautiful muffinnnnnnnnnnnnnnnnn whooo
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