Brown Butter Whole Wheat Blueberry Muffins Recipe

Name: Brown Butter Whole Wheat Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 ounces unsalted butter; 1/3 cup whole milk; 2 eggs; 1 teaspoon vanilla extract; 3 ounces all-purpose flour; 4 ounces whole wheat flour; 3/4 cup sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon cinnamon; 3/4 teaspoon salt; 2 cups fresh blueberries (Pop these in the freezer about 10 minutes before you begin so they won't stain the batter when foldi); Topping; 1 1/2 tablespoons unsalted butter; 1/4 cup all-purpose flour; 4 tablespoons brown sugar, packed; 2 tablespoons quick-cooking oats; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg (preferably, freshly grated)

Servings: persons

3 1/2 ounces unsalted butter
1/3 cup whole milk
2 eggs
1 teaspoon vanilla extract
3 ounces all-purpose flour
4 ounces whole wheat flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
3/4 teaspoon salt
2 cups fresh blueberries (Pop these in the freezer about 10 minutes before you begin so they won't stain the batter when foldi)
Topping
1 1/2 tablespoons unsalted butter
1/4 cup all-purpose flour
4 tablespoons brown sugar, packed
2 tablespoons quick-cooking oats
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (preferably, freshly grated)

1
Put rack in upper third of oven and crank it up to 375u00b0F 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.

782

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 1/2 ounces unsalted butter, 1/3 cup whole milk, 2 eggs, 1 teaspoon vanilla extract, and more.

Yes, Brown Butter Whole Wheat Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Butter Whole Wheat Blueberry Muffins

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