Friends, there are two exciting things to talk about today! You may have noticed I have given the old Swirling Spoon a bit of a needed facelift. If my history of blog-design-changing is anything to go on, give me another year and I’ll be changing it yet again… but for now, I’ll keep visiting my own website multiple times per day just to gaze at all the beautiful white space.
More importantly, these muffins. We need to talk about these muffins.
I first made a version of these a while ago after browsing through the brilliant archives of the now defunct Poires Au Chocolat, an ex-blog that now functions as an online catalogue of recipes. I admire Emma for knowing when it was time to call it quits on her blog, for being so upfront with her readers about it, and loving us enough to leave all of her work online rather than take it all down. Emma adapted the recipe from Joy The Baker, converting it into metric measurements for all of us non-imperial bakers. I’ve adapted it yet again to have both cup and gram measurements, because not everyone bakes using a scale, but that doesn’t mean they should miss out enjoying the best blueberry muffin recipe eva. Converting everything into standard Australian/NZ cup measurements meant everything had to be slightly adjusted grams-wise, but I think I’ve stayed as true to the original as possible.
I feel that blueberry muffins are one of those things that need to be perfect. And the best way to capture that quintessential blueberry muffin taste? You know, THAT taste? It’s not just putting blueberries into a plain muffin batter, peeps.
Brown butter. Brown butter in the batter!
I know what I really should be sharing today is a recipe for hot cross buns or maybe a cute Easter cupcake decorated with Easter eggs. The truth is Easter really crept up on me! And I’ve been fixating on the blueberry muffins. I need to find a new Sunday baking project now.
Ps I’m writing this from our courtyard, which I think is going to become a favourite working space over winter. In summer it’s either too hot to sit out here for long periods of time, or it’s raining torrentially. Oh, and the golden orb spiders basically build their villages with all of their extended relatives amongst the trees and I get anxiety if I don’t know where all of them are located at any one time. We only moved to this place in November last year, right before the onslaught of summer, so this will be my first winter here. If Brisbane summers make me want to leave and never come back, Brisbane winters have the opposite effect on me: they are glorious. They mute my wanderlust for a few short months.
Today I’m going up to the Sunshine Coast for family hangs! I hope you have a great Easter long weekend (if applicable).
- 100g unsalted butter
- 80ml / ⅓ cup milk
- 1 extra large egg
- 1 extra large egg yolk
- 1 tsp vanilla essence
- 190g / 1¼ cup plain flour
- 160g / ⅔ cup caster sugar
- 1½ tsp baking powder
- ¼ tsp salt
- 200g / 1½ cups blueberries, frozen or fresh are both fine
- 2 tsp demerara sugar
- Preheat the oven to 190C/170C fan-forced.
- Place 12 muffins liners in a 12-hole, ⅓ cup muffin tin (aka a standard one).
- Place the butter into a small saucepan, and melt over medium heat. Continue to heat until it starts changing into a light brown colour and brown flecks appear. It should smell nutty and toasty. This takes at least 5 minutes so don't lose heart if the browning takes a while to happen.
- Whisk together the milk, egg, egg yolk and vanilla essence in a large mixing bowl. Add the slightly cooled brown butter, whisking thoroughly to incorporate quickly so that the heat of the butter doesn't cook the eggs. (You can also use a stand mixer).
- In a separate medium bowl, combine the flour, sugar, baking powder and salt. Add to the butter mixture, and fold to combine.
- Add the blueberries, and fold until just combined.
- Divide the mixture between the 12 muffin cups. Sprinkle with the demerara sugar. Bake for 18-20 minutes, until golden, risen and springy. Check that they're definitely cooked by inserting a skewer into the middle of a couple of the muffins.