There is nothing like a lazy Saturday morning- except when there are treats involved. This recipe is so easy to throw together, you will almost have to make it…
Saturday Morning Blueberry Muffins with Brown Butter Streusel
2 Cups All Purpose Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 Cup Butter- Softened
1 Cup Sugar
2 tsp Vanilla Extract
1/2 Cup Half & Half
2 Cups Fresh Blueberries + 2 Tbsp Flour
Brown Butter Streusel
1/2 Cup Sugar
1/4 Cup Butter- To be melted
1/4 Cup Butter- Cold, Cubed
3/4 Cups Flour
1 tsp Salt
See? Easy Enough right?
Preheat your oven to 350. Make your brown butter according to the instructions below and set aside.
Combine the dry ingredients for the muffins in a bowl and set aside. Cream the butter and sugar until light and fluffy. Add the eggs one at a time until incorporated. Add the Vanilla and Half & Half- mix until combined, now stop the mixer, scrape the bowl, and mix again until its actually all combined. Add Dry ingredients to the mixer and mix ONLY until combined. (overmixing here will give you tough muffins- and not in a good way:).
Wash and strain your blueberries, then gently toss them with 2 Tbsp Flour- This is a fun little trick that keeps them from sinking in your batter. Gently add the blueberries to your muffin batter, folding them in carefully so as not to pop them- turning your batter a lovely shade of grey. Yuck.
Line and spray your muffin tin, filling each about 3/4 full with batter.
Brown Butter Streusel
Add half of your butter to a small sauce pot and melt over gentle heat. Stir slowly and consistently. The butter will separate and begin to foam but keep an eye on whats happening beneath all that fluffy buttery foam- we are looking for a golden brown color as the butter begins to caramelize. Keep stirring, or the fat solids will burn 🙁 no good. Once you’ve achieved your perfect shade of brown and you can smell the nutty goodness from the butter, set aside and let cool. At this point make your muffin batter.
Add the Sugar, Flour, and Salt to a small bowl and stir to combine. Add your cooled brown butter, give it a stir, and add the cold cubed butter. Cut the butter into the mix until crumbly.
Top the prepared Muffins
Bake at 350 degrees for 15-20 minutes. Or until a toothpick comes out clean.
If you have left over streusel, throw it in the freezer for your next baking adventure or spread on a sheet pan and bake for 8 minutes with the muffins, when finished let cool and crumble for the best ice cream topping ever.