I’m the first to admit that I’m not a great muffin baker, they defeat me more times than not – I guess I mix them too much, I read it’s a common problem when baking muffins.  While I was travelling from blog to blog, I stumbled across Joy The Baker.  This woman is my new heroine, the things she makes look amazing and I simply had to have a go of the Browned Butter Blueberry Muffins.

I’ve tried to convert some of the ingredients for us Brits!

Browned Butter Blueberry Muffins

Makes 12

100g unsalted butter

80ml whole milk

1 large egg

1 large egg yolk

1 tsp vanilla extract

1 1/2 cups plain flour

3/4 cup sugar

1 1/2 tsp baking powder

3/4 tsp salt

200g Blueberries

For the Topping

40g cold, unsalted butter, cut into cubes

1/2 cup plain flour

3 1/2 tsp sugar

Preheat oven to 375f/190c/GM5 and line muffin tin with muffin cases.

Melt butter in a small saucepan over a medium heat, you need to stay near the butter and keep it on the heat until brown bits start to appear.  It does take a little while, it will start to crackle and after a while the crackling will stop and then very soon after brown bits will appear.  Take care not to get splashe by the hot butter!  Remove from heat.

Whisk the milk, egg, egg yolk and vanilla together until combined.  Add the browned butter and stir to combine.

Whisk together the flour, sugar, baking powder and salt in a bowl and then add milk and butter mixture all at once and stir gently to combine.  Gently but thoroughly fold in the blueberries.

It will be quite thick so resist the temptation to add more milk.  Spoon the mixture into the 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 a cake tester/stick comes out clean, about 20-30 minutes.  Cool in pan on a cooling rack for 15 minutes then remove from the muffin tin.

Enjoy!