Everybody loves blueberry muffins, and also apple crumble. This recipe is like a blueberry muffin with a tasty crumble on top. The browned butter gives the muffin a great buttery flavor. Great for breakfast or with tea.
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At first I was somewhat discouraged because the original recipe ask for the melted butter to cool before you add the milk, eggs and vanilla. When I did this, the butter seemed to congeal and get lumpy and I was sure I had ruined them. But don't get discouraged because they all will turn out lovely. I like to freeze these muffins and eat them later when I am feeling for a quick snack.
Yields: 12 muffins
Prep time: 15 minutes
Total time: 40 minutes
Ingredients
For the Muffins
1/3 cup butter
2/3 cup milk
2 large eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1 cups fresh or frozen (don’t thaw them) blueberries
For the Crumble
1/4 cup butter, cut into pieces
1/2 cup all-purpose flour
1/4 cup brown sugar
Directions
1. Preheat your oven to 375F and line 1 muffin pan with muffin liners.
2. In a saucepan melt butter on medium heat. Wait until the butter starts foaming and turns an orangy brown. Turn off the heat and put in a medium bowl to cool. Whisk in milk, eggs and vanilla. When you mix the butter with the milk, eggs and vanilla, there may be lumps of butter that have clumped together, this is fine.
3. In a seperate bowl combine all the dry muffin ingredients in a large bowl. Pour the wet ingredients into the mixture and mix well.Stir in the frozen (unthawed) blueberries with a spoon.
4. Pour the batter into the muffin liners. Divide it evenly between the 12 muffin cups. In a new bowl combine all the crumble ingredients. Mix with a fork or the tips of your fingers until it looks crumbly like bread crumbs. Sprinkle evenly over the un-baked mufins. Bake for 25 minutes. Let cool for 5 minutes before removing from muffin tins.
Adapted from http://www.tworecipesblog.com/2012/04/brown-butter-blueberry-muffins.html
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