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Brown butter is one of those magical ingredients that adds a warm and nutty richness to baked goods that’s hard to get any other way. You can replace the blueberries with any other berry you like.
Makes 12 muffins
Preheat the oven to 375*F
To make the brown butter, put the butter in a medium heavy saucepan and melt it over medium heat. After the foam subsides, let the butter continue to cook until it turns a pale golden brown. Remove from the heat and set aside for a couple of minutes so it can continue to cook and turn a rich golden brown. Set aside to let the butter cool to room temperature.
In a medium bowl stir the all-purpose flour, cake flour, sugar, baking powder, and salt together. Set aside.
In a large bowl, whisk the buttermilk, eggs, yolks, and vanilla extract until combined. Slice the vanilla bean lengthwise and, with the back (dull) edge of a knife, scrape out the seeds and add them to the mixture. Whisk in the cooled brown butter until well combined.
Stir the dry ingredients into the buttermilk/egg mixture until no dry streaks of flour are visible. Sprinkle the blueberries on top and using a spatula fold in until the mixture is just barely blended.
Using a spring-loaded scoop or a spoon, fill the muffin cups 2/3s full. Bake for 25 to 27 minutes or until a rich golden brown. The muffins should be firm but still give a little when you touch the tops.
Let cool for 10 minutes and eat warm or let cool completely and store, covered, at room temperature for up to 2 days
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