Browned Butter Blueberry Muffins
1/3 cup butter
1/2 cup milk
2 large eggs
1 tsp vanilla
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
2 cups fresh or frozen (don't thaw them) blueberries
3 Tbsp. butter, cut into pieces
1/2 cup all-purpose flour
1/4 cup brown sugar
Preheat the oven to 375F and line muffin pan with paper liners.
Melt butter in a small saucepan over medium heat. Keep cooking until it melts, foams, then starts turning a nutty brown. Remove from heat, pour into a bowl and set aside to cool. Whisk in the milk, eggs and vanilla.
In another bowl, stir together the flour, sugar, baking powder and salt. Add the liquid and fold gently until almost combined; add the berries and stir just until blended.
Divide the batter among the muffin cups. To make the crumble topping, combine all of the ingredients in a bowl and mix with a fork or rub together with your fingers until crumbly. Sprinkle evenly over the unbaked muffins.
Bake for 20 minutes, or until golden and springy to the touch. Makes 10 muffins.
Nanking Cherry Jelly
- 1500 ml (6 cups) Nanking cherries
- 250 ml (1 cup) water
- 1 package powdered pectin
- 1200 ml (4.5 cups) sugar
Stem and wash Nanking cherries and place in saucepan with water. Bring water to a boil and simmer 15-20 minutes until fruit is soft. Mash fruit to press out juice and strain. Return juice (3.5 cups) to saucepan and stir in pectin crystals. Place over high heat and stir until boiling. Stir in sugar and bring to a vigorous boil for 1 minute stirring constantly. Pour into sterilized jars and seal according to the manufacturer's directions.