These blueberry muffins are just perfect. They are flavoured with fresh blueberries, lemon zest and brown butter. Browned butter leaves the toasted milk solids in, which is great for flavouring.
This nutty and toasted butter is simple enough to make, the only thing you have to do is melt the butter over low heat until it foams and the milky whiteness turns brown and sinks to the bottom of the pan. You will get a delicious nutty smell and flavour.
According to what a read, melting the butter in a small stainless still sauce or frying pan, it would be easy to see the brown milky solids that forms in the bottom of the pan. At that time you will know that the brown butter is ready to be used. Unfortunately, I don't have one, so I had to used my baby black skillet.
Makes 6 muffins.
INGREDIENTS
4 tablespoons (60g) butter
1 egg
1/2 (80g) light brown sugar
1/4 cup (60ml) Greek yogurt
Zest from 1 lemon
1 cup (120g) all purpose flour
1 teaspoon baking powder
3/4 cup fresh blueberries
Topping
1/4 cup almond flakes
1/4 cup fresh blueberries
DIRECTIONS
1. Start by melting the butter in a small saucepan over low heat stirring occasionally. After a few minutes, you will see how the milk particles separate from the fat, that small milky particles will star turning brown. Is there when you have to remove the pan from the heat an pour the nutty butter into a large bowl. That might takes you 5 to 7 minutes.
2. Once the butter is melted, preheat oven to 350ºF (180ºC) and line with cases a muffin tray. Set aside.
3. Add the brown butter over the melted butter and whisk until well combined.
4. Then, add the Greek yogurt and lemon zest and continue whisking until combined.
5. Sift the flour and baking powder over the mixture and fold together very gently. Make sure you stir the mix just enough to combine.
6. Finally, fold in blueberries with a rubber spatula gently.
7. Spoon the mixture into the muffin cases. They will be full. Generously, topping with a few extra blueberries and almond flakes.
8. Bake muffins for 18 to 20 minutes or until a toothpick inserted in the centre of the muffin comes out clean. Let the muffins cool on a wire rack about 5 minutes before removing from the pan.
Recipe adapted from Joy the Baker, Browned Blueberry Muffins
Enjoy!
Love ByCookie