Someday, I’m going to be a mom.
I’d like to think that I’m going to be that mom.
You know the one I’m talking about.
The mom who effortlessly juggles ballet rehearsals, baseball practices, and piano lessons. Who teaches her kids to read and correctly use words like “fiduciary” before they’re even old enough to start preschool.
The mom who always looks put together, still wears heels and pearls, and clearly still gets a full eight hours of sleep each night. Who makes gourmet dinners that encompass all six of the food groups (there are still six food groups, right? Or did that change?) And of course, the mom who brings the best muffins to the kindergarten bake sale.
I’ve already got the bake sale under control. These muffins are totally bake-sale-worthy.
As far as the rest of the list is concerned, I might just have to call in the experts. Good thing I have my mom and mother-in-law on speed dial.
Browned Butter Blueberry Muffins
Recipe courtesy of Joy the Baker
Active time: 20 minutes
Start to finish: 40 minutes
Makes 12 muffins
For the Muffins
7 tablespoons unsalted butter
1/3 cup whole milk
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
For the Topping
3 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners.
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.
Whisk milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.
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. Gently but thoroughly fold in the blueberries.
Divide the batter among 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 crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.