Wednesday, February 16, 2011

Good Neighbors and Good Food

I just ordered this  cookbook and I couldn't help myself from sneaking a peak and copying this recipe.  I love the idea of brown butter baked goods, but I have never tried any recipe that calls for brown butter. But butter and blueberries are one of my favorite things, so this recipe was a must try!  


I loved these muffins, I don't know that the brown butter flavor came through very well, but I was so nervous about browning the butter too much or burning it, I might have pulled  off the burner too soon. Oh well, they were fabulous muffins and even though I used frozen blueberries, the muffins were delicious. I thought the wild frozen blueberries made a great addition to the flavor, but they were not too sweet. (Make sure to strain the juice from the blueberries to avoid purple/grey muffins)
I recommend you make these ASAP. But be warned, if you are planning on sharing these awesome brown butter blueberry muffins you might want to make  a second batch.
The Good Neighbor Cookbook: 125 Easy and Delicious Recipes to Surprise and Satisfy the New Moms, New Neighbors, Recuperating Friends, ... Cohorts and Block Party Pals in Your Life!
Brown Butter Blueberry Muffins
The Good Neighbor Cook Book
makes 12 muffins
2 cups all purpose flour, spooned and leveled
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter
1 cup whole milk
1 large egg, beaten
6 ounces, about 1 1/2 cups fresh blueberries or defrosted, room temperature,  frozen blueberries ( if you are using frozen blueberries, bring them up to room temperature and strain out most of the liquid to prevent purpley/grey muffins)


Preheat oven to 400˚F line a regular 12-cup muffin pan with paper liners or spray with non-stick cooking spray
In a large bowl, whisk together the flour, 1/2 cup of the sugar, baking powder and salt,  make a well in the center.
Melt the butter in a medium sauce pan over medium heat.  Once it is melted, swirl the pan until the butter begins to brown and smells nutty 2-3 minutes. remove from heat


Pour the butter, milk and eggs into the well of the flour and gently stir to combine. Fold in blueberries.  Divide the batter evenly among the muffin cups (I used a ice cream scoop) and sprinkle the batter with the remaining 2 tablespoons sugar, I used a lot more.
Bake until a toothpick inserted into the center of a muffin comes out clean, 16-20 minutes 
let cool. 
Sookie trys to sneak a taste.  Yummy muffins are not recommended for kitty's


5 comments:

  1. Baking, yes baking should definitely be on my list to try next. Those look amazing and probably taste better than my usual go-to Jiffy muffin mix. :)

    ReplyDelete
  2. All I can say is YUMMY! Now I'm craving one of those!
    Have a wonderful day! xxx

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  3. looks great-- loove muffins :)

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  4. I'm a new follower. I love cooking/baking blogs. You'll probably see me here a lot.
    Heather
    www.thingsthatkeepmesane.com

    ReplyDelete


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