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Friday 15 March 2013


Yesterday after seeing Sonia of NasiLemakLover made her Blueberry Yogurt Muffin and I thought I should start to clear up some of my frozen blueberries in my freezer.

It has been quite awhile now I have not been baking because I thought I have put on a little weight and my tummy gotten a little obvious seen the "3 layers fat"  (every woman fear of!....hehehehe....).  Nevertheless, if you have long not doing any bakes of cakes, pies, tarts or anything.... I just feel like something missing in life for me..... so dull.

Clearing up some of my frozen blueberries in my freezer, herewith Brown Butter Blueberry Muffin ~ With Crumble Topping!

Brown Butter Blueberry Muffins
(Adapted from Emma of Poires auChocolat)
(Makes 12 muffins)

For the muffin mix:
105g butter
90ml whole milk
1 egg
1 egg yolk
1 tsp vanilla essence
175g plain flour
170g caster sugar (I put only 140g)
1 1/2 tsp baking powder
pinch of salt
250g blueberries

Preheat the oven to 190C/375F.  Put muffin liners in a muffin tin. 
Melt the butter in a medium saucepan. Keep heating it over medium heat until it has foamed up and brown bits have appeared and it smells nutty and delicious. Make sure you keep an eye on it as it happens - it takes a while but can burn quickly. Take off the heat and leave to cool slightly. 
Whisk the egg, egg yolk, milk and vanilla together, then add the brown butter and whisk again. Put the flour, sugar, baking powder and salt in another bowl and combine. Pour the liquids into the bowl and fold in until just combined. Fold the blueberries in. Spoon out into the muffin cups. 

For the crumble topping:
45g butter
60g flour
80g golden caster sugar  (I put only 60g)

Measure out all the ingredients into a small bowl. Rub together until you have a crumbly mixture. Divide between the muffins. Put into the oven and bake for around 20 minutes, until they are lightly browned and a toothpick comes out clean. Leave to cool on a wire rack for a bit before eating. 

  Like Emma said, "they're crunchy and sweet on top, fluffy with that wonderful brown butter flavour in the middle and studded with juicy blueberries."  
And yes, I agree with her too that they're definitely the best blueberry muffin I've ever made or tasted.

I've browned the butter a little longer therefore resulted the cake texture brownish in colour.

Blueberries provide a variety of benefits to so many parts of the body, and are considered a superfood.  Full of antioxidants, they can have a positive effect on the hearts, the brain, the bladder and many more organs and tissues.