|My muffins (notice the not quite great crumbly topping - see note below)|
|Step 1: Brown butter (carefully)|
|Step 2: Mix buttermilk, egg, yolk, vanilla, and butter together.|
|Step 3: Mix the dry ingredients. Add the wet ingredients to the dry then fold in the blueberries gently.|
|Step 4: Make the crumbly topping (by hand!!). Fill muffin tins with the batter then top with crumbly mixture.|
Overall (0-5): 5
End Result (0-5): 5
Difficulty (1-5, 1 being simple, simple, simple): 2 - browning the butter makes this a little more difficult than a typical blueberry muffin recipe, especially since it is sooo easy to burn butter.
Pin Instructions (0-5): 5
The instructions were great and turned out a great muffin. I especially liked that she included notes about substitutions and things people typically ask (e.g., you can use buttermilk or regular milk, you can use frozen blueberries if you don't have fresh).
Length of Time - 1 hour
I started these at 10:30 and they were out of the oven and ready to eat around 11:30, including the cooling time. I had to make my own buttermilk (milk + lemon juice), thaw my frozen blueberries, and brown the butter before I could really start making the muffins. If you are using pre-made buttermilk and fresh blueberries it would probably take somewhere around 45 minutes to make, bake, and cool.
These were delicious. I'm not sure whether or not browning the butter makes a difference and I might try out the recipe one of these days using normal melted butter rather than brown butter just to see if that added step actually changes the flavor. Richie tried one and commented on how moist they are (and he's a true foodie) and said these were some of the best blueberry muffins I've ever made.
Changes Made (things I did differently than the pin): I used frozen blueberries, made my own buttermilk, and mixed the crumbly topping with a mixer rather than combining it with my fingers.
Will I Make This Again?
Yep. I think this might have become my go-to blueberry muffin recipe.
The recipe recommends combining the crumbly topping with your fingers rather than a mixer, which will probably make for a prettier topping. Ours tasted good but was more fine than crumby. I'd try it by hand to see if you could get the right consistency in the future. Also, make sure you watch the butter closely as it's crackling. I've burned butter that was just supposed to browned way too many times.
I finally made these with fresh blueberries muffins and two cups of fresh blueberries was too much. They were pretty much drowning in blueberries. I did like it with the fresh blueberries but I would recommend cutting it down by at least a half cup.
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