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 minutes
3 1/2 oz. unsalted butter
1/3 cup whole milk
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….