It's 7 in the morning and I want something warm and freshly baked for breakfast. But let us not forget it is 7 in the morning...and it's summer! During times like these, I tend to gravitate towards simple and fool-proof recipes that don't require me to lug out the stand mixer or go hunting for obscure ingredients. Now, don't get me wrong. I am completely devoted to my Kitchen Aid stand mixer, but there is something about an almost one bowl muffin recipe that is so inviting. Thoroughly stirring together the dry and wet ingredients before folding in 2 cups of fresh blueberries by hand, I felt one with the batter. Also, not only is it simple in terms of the number of ingredients and steps, but clean up is a breeze.
Via Joy the Baker, I came across an intriguing recipe for blueberry muffins that incorporated browned butter into the wet ingredients instead of the typical melted butter. To make browned butter, I melted the requisite amount of butter in a small saucepan and cooked it down for a couple of minutes until small brown bits appeared on the bottom. Afterwards, I mixed the melted butter into the milk/egg mixture and poured the combined liquid into the flour/baking powder.
As I stirred, the final batter turned a gorgeous light tan color, and the aroma of slightly caramelized browned butter wafted through the kitchen ever so pleasantly.
While it may be true that waking up early to bake scones, muffins, and the like for breakfast nearly every morning is a somewhat tiresome task, there is something that draws me into the kitchen regardless of how I feel before my obligatory cup of coffee. And with the smell of browned butter lingering long after the muffins have been baked, cooled, and devoured, I inevitably conquer the temptation to hit that snooze button.
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