Brown Butter Whole Wheat Blueberry Muffins

“Adapted from Gormet Cookbook. 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.”
READY IN:
45mins
SERVES:
8
YIELD:
8 muffins
UNITS:
US

Ingredients Nutrition

Directions

  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.
  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.

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