The past few months I have been on a serious breakfast food kick. Cereal and toast just are not cutting it for me anymore. When I wake up, all I think about is bacon, eggs, waffles, and of course, blueberry muffins…well honestly I’m mostly thinking about bacon – but aren’t we all?
As much as I love my carbs covered in sugary warm syrup, there is something so comforting about a warm blueberry muffin right out of the oven. Not to say that blueberry muffins are healthy by any means, but you get what I’m saying. I’ve made my fair share of blueberry muffins over the past few years and each recipe is a little different than the last, but I think I’ve finally found my favorite one.
The best part about this recipe is that it requires minimal effort! Confession – I’m a little zombie like in the morning. I don’t want to speak, I just want my espresso and a delicious breakfast pastry and until that happens I just don’t want to tell you how I slept or what my plans are for the day. I love you, I’m sorry, just give me a muffin. So when I can wake up and just whip up some muffins quickly in silence, there just are no words for that. No words at all.
If you have not tried baking/cooking with brown butter yet, you just really don’t know what you are missing. Honestly, it may sound weird and unnecessary but I assure you it is life changing and completely necessary. Something as simple as a blueberry muffin can be totally transformed into utter greatness by essentially cooking butter until the milk solids start to get toasted or burned a little bit. Normally burning in the kitchen is a huge no-no but I give you permission to burn two things in the kitchen – marshmallows and butter for browned butter purposes.
In this recipe the browned butter adds just another layer of flavor in what is already a great muffin to begin with. Add in some fresh blueberries and a streusel topping and you’ll be struggling to eat cereal from a box for breakfast too.