Browned Butter Blueberry Muffins Food

THE BEST BLUEBERRY MUFFINS

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

BROWN BUTTER WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Put rack in upper third of oven and crank it up to 375°F Line a 12 muffin tin with paper cups or grease them.
• 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.
• Whisk the milk, eggs and vanilla in a small bowl. Add the butter to the milk and whisk to combine.
• 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.
• Fold in your slightly frozen blueberries. Don't over mix it though!
• Divide equally among your muffin cups.
• 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.
• 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.