Presenting…Crumb-tastic, Make Me Weak in the Knees, Bursting with Glory BLUEBERRY MUFFINS!

Oh Berkeley…how I love thee…

I am currently sitting at an outdoor café next to a woman who is feeding her large colorful bird while simultaneously typing on her laptop and drinking coffee…

Last week I received an anonymous love note from the man at the carwash. He called me “princess!”…

Yesterday I was reading Julia Child’s My Life in France when a man approached me and proceeded to tell me about how he is not only the “KING of the Macarena dance” but that he is also a self proclaimed “vegequarian” (equivalent of a pescetarian—one who mainly eats vegetarian but also eats fish and other fishy products)…

I attempted to go to the Berkeley Kite Festival last weekend but turned around once I saw that I had to pay 10 dollars to park to see a bunch of kites flying in the sky…

More importantly…


I baked these blueberry muffins yesterday and have already eaten 4 of them in the past 20 hours! I had to have one fresh out of the oven. Then I ate another one a few hours later for dessert. This morning I had one for breakfast, but I couldn’t eat just one, so then I ate another one right after!


By golly, these precious treats are the best blueberry muffins I have ever tasted! Hands down.

Now friends, this is really a surprise to me because I am the queen of making disappointing blueberry muffins. They usually come out too chewy and grainy…too small…too ugly…not enough blueberry…bleh

These muffins, however, are just golden! They are PACKED with fresh bursting blueberries!


The tops are puffed to perfection and overflowing with crumb topping goodness!


I think I spent a good 30 minutes just scraping the leftover bits from the muffin tin and eating them! The browned butter in these muffins really kicks it up a notch, too!

Browned Butter Fresh Blueberry Muffins

adapted from JoytheBaker

makes 12 muffins

Ingredients:
7 Tablespoons unsalted butter

1/3 cup milk (I used nonfat)

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh blueberries (I ended up only using 1 ½ cups because I ate the other ½ cup in the process!! Oops!)

For the Topping:
3 Tablespoons cold, unsalted butter, cut into little cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar

Directions:
1. Preheat oven to 375° F. Grease a muffin tin or line it with paper or foil liners.

2. Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.

3. Whisk milk, egg, yolk, and vanilla until combined. Slowly add the brown butter and stir to combine (careful not to cook the eggs).

4. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Add milk and butter mixture all at one and stir gently to combine.

5. Gently but thoroughly fold in the blueberries and divide the batter among muffin cups and spread evenly (I used an ice cream scoop to plop the batter in the muffin cups!).

6. 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.

7. Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes.

8. Mmm mmm good!