Brown Butter Whole Wheat Blueberry Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 3 1/2 ounces unsalted butter
• 1/3 cup whole milk
• 2 eggs
• 1 teaspoon vanilla extract
• 3 ounces all-purpose flour
• 4 ounces whole wheat flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 3/4 teaspoon salt
• 2 cups fresh blueberries (pop these in the freezer about 10 minutes before you begin so they won't stain the batter when foldi)
• 1 1/2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 tablespoons brown sugar, packed
• 2 tablespoons quick-cooking oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (preferably, freshly grated)

Recipe

• 1 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.
• 2 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.
• 3 whisk the milk, eggs and vanilla in a small bowl. add the butter to the milk and whisk to combine.
• 4 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.
• 5 fold in your slightly frozen blueberries. don’t over mix it though!
• 6 divide equally among your muffin cups.
• 7 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.
• 8 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.