Muffins–very often neglected in favor of it’s comely cousin the cupcake–are one of my favorite quick breakfast choices. There’s nothing better than a fluffy muffin, slightly warmed up, and accompanied with a cup of tea. After you’ve tasted these delicious muffins bursting with berries, you’ll find it hard to justify shelling out money for the stale, day-old ones from your local deli. Enjoy a crunchy top akin to a cookie, giving way to soft sponge as you sink your teeth into the muffin. If you think this is totally worth gaining a muffin top for (no pun intended!), read on.
The Perfect Sunday Blueberry Muffin recipe courtesy of Joy the Baker, adapted to my taste.
Ingredients
- 100 g unsalted butter
- 79 ml whole milk
- 1 large egg, and 1 large egg yold
- 1 tsp vanilla extract
- 180 g all purpose flour
- 170 g brown sugar
- 1.5 tsp baking powder
- 0.75 tsp salt
- 200 g of berries (I used Driscoll’s organic blueberries and raspberries)
For the topping
- 43 g unsalted butter cut into 0.5″ cubes
- 60 g for all purpose flour
- 5 tbsp sugar
- Ground hazelnuts
Directions
- Melt butter in a small saucepan over medium heat until little brown bits appear in the pan. Once the crackling subsides, the butter will brown quickly. Remove from heat.
- While waiting for the butter to brown, combine the butter, flour, sugar, and hazelnuts in a small bowl to make the topping. Give it a good fingertip massage until the mixture turns crumbly, then set aside.
- Preheat over to 190 degrees C. Line muffin pan with paper/foil/silicon liners.
- Whisk milk, egg, yolk, and vanilla until combined. Stir in cooled brown butter.
- Whisk together flour, brown sugar, baking powder and salt in a medium bowl. Pour in the milk and butter mixture and stir gently to combine. Gently but thoroughly fold in the berries.
- Divide the batter among muffin cups, and sprinkle the topping you prepped earlier evenly over the batter.
- Bake until golden and crisp for about 18-20 minutes. Not sure if it’s done? A toothpick inserted should come out clean.
- Cool pan on a rack for 15 minutes, serve immediately.
The above measurements should make about 12 medium sized muffins, and if there are any leftovers once you’re done gorging, pop them in an airtight container and they’ll keep at room temperature for a couple of days. Bake these over the weekend, and bring some to work on a Monday morning to chase away Monday blues. Your colleagues will love you.
