Bakery Style Blueberry Muffins

Muffin Batter

• 1/2 cup (113g) unsalted butter to be browned *see notes below
• 3/4 cup (200) granulated or cane sugar
• 2 large eggs,
• 1 TBSP vanilla extract or vanilla bean paste
• 1/4 cup (60ml) milk
• 1/2 cup (120g) plain yogurt
• 2 cups (240g) all-purpose flour - leveled and spooned if not using a kitchen scale **see notes below
• 1 TBSP baking powder
• 1/2 tsp salt
• 2 cups (300g) fresh blueberries rinsed and dried
• 2 tsp flour to dust the blueberries in

Muffin Top

• 1/4 cup (55g) coarse sugar like cane or turbinado

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1. Add  butter to a small saucepan over medium heat. Cook, stirring frequently, until the butter foams and golden brown bits form on the bottom of the pan. The butter should began to boil rapidly, smell nutty and fragrant. Once the rapid bubbling stops and it gets quiet the butter should be a nice amber color. Remove the butter from heat and pour into a large mixing bowl and allow it to cool for 10 to 15 minutes.
2. Once the brown butter has cooled add the granulated sugar and whisk until combined. Whisk in the eggs and vanilla extract until smooth. Add the, milk, and yogurt and whisk until fully incorporated.
3. In a medium bowl, whisk together flour, baking powder, and salt
4. Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently mix until only a few streaks of flour remain. The batter will be thick. Do not overmix!
5. In a small bowl, toss the blueberries with 2 teaspoons flour. Add the blueberries into the batter until evenly distributed. Cover the mixing bowl and allow the batter to rest for at least 30 minutes up to 2 hours in the fridge.
6. Preheat oven to 425°F (218°C). Divide the batter evenly among the 6 muffin cups. The muffin liners should be very full, leaving about 1/4 inch from the top. Lightly press a few extra blueberries onto the tops of each muffin to showcase the blueberries. Sprinkle each muffin generously with coarse sugar of choice.
7. Bake at 425°F (218°C) for 8 minutes. Without opening the oven door, reduce the oven temperature to 350°F (177°C) and continue baking for 22 to 26minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the muffins to cool in the pan for 5 minutes. Transfer to a wire rack and cool completely before serving.

Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let the butter melt completely, then continue cooking as it begins to foam and bubble.
3. Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
4. Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
5. As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
6. Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.

You want a golden color, not burnt, like toasted hazelnut, not coffee ash.

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**How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.

If you don’t have a kitchen scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey

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