Toasted Butter Blueberry Muffins
- Anthology of Crumbs
- 6 days ago
- 1 min read
1
Toasting/Browning Butter:
Browning the butter beforehand adds a deep, toasted, caramel flavour that enhances the simple blueberry profile. Ensure the butter is fully cooled before mixing it into the wet ingredients to avoid scrambling the eggs.
2
Blueberry Tip:
If using frozen blueberries, do not thaw them first. Gently toss the frozen berries in 1 tablespoon of the flour mixture before folding them into the batter; this helps prevent them from sinking to the bottom.
3
Storage:
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze the cooled muffins for up to 3 months.
4
Serving Suggestions:
Serve these warm with a simple cup of coffee or a tall glass of cold milk.
Notes
1
Brown the Butter: In a small saucepan, melt and gently cook the butter until brown specks form and it smells toasted (about 5–7 minutes). Immediately pour into a cool bowl and allow it to cool completely.
2
Preheat and Prep: Preheat your oven to 400 °F (200 °C). Lightly oil or line the cups of a standard 12 count muffin pan.
3
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
4
Combine Wet Ingredients: In a separate bowl, whisk together the cooled toasted butter, eggs, brown sugar, milk, and vanilla.
5
Mix Batter: Pour the wet mixture into the dry mixture. Stir together with a few quick strokes just until a slightly lumpy batter forms (about 20 seconds). Pour in the berries and gently stir them in with just a few more quick strokes.
6
Fill and Top: Portion the batter into the muffin cups, filling them almost to the top. Evenly sprinkle the top of each muffin with coarse sugar.
7
Bake: Bake for 20 to 25 minutes or so, until the muffins are golden brown and a toothpick inserted into the centre comes out clean.
8
Cool and Serve: Rest on a rack for a few minutes before turning them out of the pan. Muffins are at their best freshly baked, so serve and share immediately.
Instructions
2 ½ cups (375 g) all purpose flour
2 Tbsp baking powder
1 tsp ground nutmeg
1 tsp ground cinnamon
½ tsp salt
1 cup (225 g) unsalted butter (melted
browned
and cooled)
4 large eggs
1 cup (175 g) brown sugar
1 cup (250 ml) milk
1 Tbsp vanilla extract
2 cups fresh or frozen blueberries
¼ cup coarse sugar (for topping)
Toasted Butter Blueberry Muffins
Anthology of Crumbs
This recipe creates intensely moist, bakery style muffins that are elevated by the unique flavour of toasted butter. By browning the butter before mixing it into the batter, a subtle caramel note is developed that perfectly complements the bright, bursting blueberries and hint of warm spice. These generous muffins are quick to prepare and ideal for a simple weekend breakfast or afternoon treat.
Servings :
12 muffins
Calories:
Prep Time
15 min
Cooking Time
25 min
Rest Time
0
Total Time
40 min
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