Brown Butter Blueberry Muffins

It's been a few weeks since I wrote about making almond milk and since then, I bet you've been thinking, "What the heck should I do with this little jar of mulched almonds I've been saving?"

So glad you asked!

I tried making these muffins from Joy the Baker for Easter. I liked them, but found the topping to be too sweet. This time around, I've incorporated almonds into the topping and reduced the sugar significantly. I also added coconut spread into the topping, which gives just a hint of coconut flavor to the muffin. YUM!

I use Uncle Harry's Coconut Spread. If you can't find this amazing treat, coconut oil will work too!

Creamy goodness!

I added more blueberries than the recipe calls for; almost 3 cups. I just love blueberries!

Here's the topping. I blended it with a fork, which worked well.

Divide the batter.

Top with almond delight!

Bake it up!

Crunchy! Brown butter and almond heaven!

Devour!

Whoa! Blueberry overload!

Brown Butter Blueberry Muffins
Adapted from the Joy the Baker Cookbook

For the muffins:

7 tablespoons butter 

1/3 cup milk

1 large egg

1 large egg yolk

1 teaspoons pure vanilla extract

1 1/2 cups all-purpose flour

3/4 cup granulated sugar

1 1/2 teaspoon baking powder

3/4 teaspoons salt

2 cups fresh blueberries (I did a little more because I am cuckoo for Cocoa Puffs)

For the topping:

3 tablespoons coconut spread

1/2 cup mulched almonds (saved from your most recent batch of almond milk!)

1 teaspoon flour

1 teaspoon sugar

Preheat oven to 375 degrees. Spray muffin pan. Set aside.

To make the muffins, melt butter in a small saucepan over medium heat. Keep an eye on the butter. It will melt, froth and begin to crackle. That’s the water cooking out of the butter. The crackling will subside and butter will begin to brown fairly quickly. Remove from heat when butter solids become a medium brown color and butter smells slightly nutty. Immediately pour hot putter into a small bowl or it will continue to cook and possibly burn in the hot saucepan. 

Whisk together flour, sugar, baking powder and salt (if using) in a medium bowl. 

Whisk milk, egg, yolk and vanilla until combined. Add brown butter and whisk to combine.

Add the milk mixture all at once to the flour mixture and stir gently to combine. Gently but thoroughly fold in the blueberries. Divide batter among prepared muffin cups.

To make the topping: combine all the ingredients in a bowl and combine with a fork until crumbly. Sprinkle topping evenly over the muffin batter in cups.

Bake 18-20 minutes until golden and crisp and a skewer inserted into the center of a muffin comes out clean. Cool muffins in the pan for 15 minutes before removing. Serve warm or at room temperature.

Muffins will last, at room temperature in an airtight container, for up to 3 days.