Banana Blueberry Muffins (adapted from: The Live-in Kitchen)
7 tbsp butter
1/3 cup milk
2 large eggs
1 tsp vanilla
1 1/2 cup flour
1/4 cup sugar
1 1/2 tsp baking powder
1/2 cup fresh blueberries
2 or 3 overripe bananas, smashed
3 tbsp butter, cold
1/2 cup flour
3 tbsp brown sugar
Preheat oven to 375. Prepare a muffin pan with muffin/cupcake cups.
I followed Lindsay's instructions on how to brown the butter:
Melt the butter in a small saucepan over medium heat. It will melt, froth, and begin to crackle. The crackling will subside and the butter will froth again and begin to brown. Remove from the heat when the butter solids become a medium brown color and the butter smells slightly nutty. Immediately pour hot butter into a small bowl to prevent further cooking and burning.
In a small bowl, stir together milk, eggs and vanilla. Add the melted butter to the milk mixture.
In another bowl, hand-mix together flour, sugar and baking powder. Make a flour well by making a hole in the middle of the flour. Pour the butter mixture into the hole and gently fold it all together. Mix by hand to avoid over mixing. Gently stir in smashed bananas and blueberries.
Pour mix into the prepared muffin cups. For the crumbly topping, combine butter, flour and brown sugar. Squish the ingredients together with your fingertips. Sprinkle the topping on each muffin.
Bake muffins for about 18-20 minutes. To get a nice lift on your muffins avoid opening the oven for at least 10 minutes. Muffins are ready when a toothpick inserted into the middle comes out clean.