I've had this Joy the Baker cookbook for several months, but haven't had the chance to try out any of the recipes. I now have a self-imposed rule not to bake anything unless I have somewhere to take it. I'm enjoying my new hobby, but I also enjoy fitting into my jeans.
Anyway, a Mother's Day brunch was the perfect opportunity to try out these blueberry muffins, which is just one of the many yummy sounding breakfast treats in this book.
Brown Butter Blueberry Muffins
-7 tablespoons unsalted butter
-1/3 cup milk
-1 large egg
-1 large egg yolk
-1 teaspoon vanilla extract
-1 1/2 cups all purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
-3/4 teaspoon salt
-2 cups fresh blueberries
For the topping:
-3 tablespoons unsalted butter, cold
-1/2 cup all purpose flour
-3 tablespoons granulated sugar
To make the topping, combine ingredients into a bowl and mix with your fingertips until crumbly. Sprinkle evenly over muffin batter.
Bake 18 to 20 minutes, or until a toothpick comes out clean.
Check out this gigantic mutant blueberry! It freaked me out so I didn't use it for the muffins. Anyone who ate it would certainly have turned into Violet Beauregard, and I just couldn't be responsible for that.