I ask you: Is there any better breakfast food than a fresh-from-the-griddle blueberry pancakes, smothered in butter and flooded with pure maple syrup? My mouth is watering just thinking about them.<\/p>\n
Mmm, and there\u2019s also blueberry pie, blueberry cobbler, blueberry tarts\u2026the possibilities are endless.<\/p>\n
Do you see where I\u2019m going here? My name is Judi Gallagher, and I\u2019m a blueberry-aholic.<\/p>\n
But I really don\u2019t feel bad about my blueberry addiction because blueberries are what nutritionists like to call a \u201csuperfood\u201d: they\u2019re full of antioxidants, omega-3s, omega-6s, and vitamins, and they work just as well in a smoothie as they do in a pie or tart.<\/p>\n
I think my favorite blueberry treat, though, is the classic blueberry muffin. I like mine straight out of the oven, topped with a pat of butter, devoured in a few quick bites. It\u2019s not unusual that a batch of blueberry muffins disappear in less than 24 hours from my house \u2013 and I\u2019d like to say it\u2019s because I give them to friends and family, but the truth is, I just can\u2019t help myself.<\/p>\n
The best blueberry muffins are dense but light, with a sturdy but not heavy crumb, laden with pockets of plump, moist blueberries.<\/p>\n
Here are some tried-and-true tips to help your blueberry muffins be the best they can be:<\/p>\n
And if you\u2019re looking for a great blueberry muffin recipe that\u2019s a little outside the box, here\u2019s one I love that\u2019s been adapted from the Gourmet<\/em> magazine cookbook. Happy eating!<\/p>\n 7 Tbsp unsalted butter<\/p>\n 1\/3 cup whole milk<\/p>\n 1 large egg<\/p>\n 1 large egg yolk<\/p>\n 1 tsp vanilla extract<\/p>\n 1 1\/2 cups all-purpose flour<\/p>\n 3\/4 cup sugar<\/p>\n 1 1\/2 teaspoons baking powder<\/p>\n 3\/4 teaspoon salt<\/p>\n 2 cups fresh blueberries<\/p>\n For the Topping<\/strong><\/p>\n 3 Tablespoons cold, unsalted butter, cut into 1\/2-inch cubes<\/p>\n 1\/2 cup all-purpose flour<\/p>\n 3 1\/2 tablespoons sugar<\/p>\n Put a rack in the upper third of the oven and preheat oven to 375 degrees F. \u00a0Line muffin pan with paper or foil liners<\/p>\n Melt butter in a small saucepan over medium heat. \u00a0Keep an eye on the butter. \u00a0Melt and cook down the butter until little brown bits appear in the pan. \u00a0The crackling will subside and butter will begin to brown fairly quickly after that. \u00a0Keep a close eye. \u00a0Remove from heat.<\/p>\n Whisk milk, egg, yolk and vanilla until combined. \u00a0Add the brown butter and stir to combine.<\/p>\n Whisk together flour, sugar, baking powder and salt in a medium bowl \u00a0Add milk and butter mixture all at one and stir gently to combine. \u00a0Gently but thoroughly fold in the blueberries.<\/p>\n Divide the batter among muffin cups and spread evenly.<\/p>\n To make the topping, combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. \u00a0Sprinkle evenly over the batter in the cups.<\/p>\n Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. \u00a0Cool in pan on a rack for 15 minutes then remove from the pan. \u00a0Serve warm or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":" I ask you: Is there any better breakfast food than a fresh-from-the-griddle blueberry pancakes, smothered in butter and flooded with … <\/p>\nBrowned Butter Blueberry Muffins<\/span><\/h1>\n