Are you tired of all the first day of school photos all over social media yet? If so, I am deeply sorry because I wouldn’t be a true “mommy blogger” if I didn’t share mine 🙂 Since I have six kids, I will spare you from scrolling through six different pictures of the cutest kids in the world. Instead, I created a collage of all six into one. You’re welcome.
Now that my proud mommy moment is finished, I will move on to what you are all really here to see…..the best blueberry muffins to ever come out of my oven. Wooooo Weeeee Momma were these good!
The browned butter creates an amazing richness, and a muffin wouldn’t be a muffin without a great streusel topping. They are moist, not overly sweet and just down-right perfect! Make a double batch and freeze some for later, but don’t tell your kids about the ones hiding in the freezer because you might discover them gone when you go to grab one for a quick breakfast. I speak from experience on this one, so trust me.
- 14 Tb butter
- 2/3 C buttermilk
- 2 eggs
- 2 egg yolks
- 2 tsp vanilla extract
- 3 C flour
- 1 1/2 C sugar
- 3 tsp baking powder
- 1 1/2 tsp salt
- 1 pint fresh blueberries
- 6 Tb cold butter
- 1 C flour
- 6 Tb sugar
- Preheat oven to 375 degrees and line your muffin tins with papers. In a small saucepan over medium heat, melt the butter and allow it to crackle and pop after it melts. It will turn a deep brown color once it begins to foam and this means it is browned and done. Pour into a bowl to cool.
- While the browned butter is cooling, mix together the flour, sugar, baking powder, salt and fresh blueberries in a large bowl. Set aside.
- In a separate medium sized bowl, beat together the buttermilk, eggs, yolks and vanilla. Once the browned butter has cooled, add it to the egg mixture. Pour it over the flour mixture and carefully fold the two together. Do NOT over mix or your muffins will turn out tough! You want it to just barely come together. Evenly divide the batter among the muffin tins.
- For the streusel topping, cut together the cold butter with the flour and sugar until the butter pieces are evenly small. Sprinkle a generous amount of the streusel over each muffin and bake for 25 minutes, or until the middle of the muffin springs back when you touch it. Allow the baked muffins to cool for 10 minutes before removing them from the pan to cool completely on a wire rack.