Browned Butter Blueberry Oatmeal Muffins

by | May 11, 2013 | Breads | 3 comments

diningwithdebbie blueberry oatmeal muffins[4]

 

These muffins would make a delicious addition to your Mother’s Day breakfast or brunch.  Oh heck, they’re just delicious any time of the year.  They are especially delicious if you can get your hands on some wild blueberries.  Since that’s not likely to happen around my parts, I just use fresh blueberries from the market or ones I manage to get picked myself from a local blueberry farm.  I have used frozen berries before, but I rinse them under cool water and dry thoroughly before adding them to the batter.
 
Your kiddos can easily make these for your Mother’s (or Father’s) Day breakfast in bed (although they may need a little grown-up assistance with the browned butter).  You do have breakfast in bed on your special day, don’t you?
Browned Butter Blueberry Oatmeal Muffins
Yields 12
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Ingredients
  1. 1/2 cup unsalted butter, browned and cooled (start with 1 cup unsalted butter)
  2. 1 cup plus 2 Tablespoons quick-cooking oats
  3. 1 1/2 cups all purpose flour
  4. 1 1/2 tablespoons baking powder
  5. 1 teaspoon freshly grated ginger, optional
  6. 1/2 teaspoon salt
  7. 1 cup whole milk
  8. 3/4 cup granulated sugar
  9. 1/4 cup light brown sugar
  10. 1 teaspoon finely grated lemon zest
  11. 2 large eggs
  12. 1 1/2 cups blueberries, preferably wild but fresh or frozen will work
Instructions
  1. Melt butter over low heat in a stainless steel pan (not nonstick) over low heat until it has become liquefied. Turn the heat up to medium to brown the butter. Watch carefully to prevent the butter from burning. When it stops sputtering, strain the browned butter through cheesecloth or a coffee filter to remove any sediment. Allow to cool. You should have about 1/2 cup of butter remaining.
  2. Preheat the oven to 375° and fill 12 muffin cups with paper liners.
  3. If using frozen blueberries, rinse under cool water and dry thoroughly before using. For all berries, toss lightly with 1/4 – 1/2 cup of flour and set aside. This will prevent the berries from sinking to the bottom of the muffins. Do not use artificial berries.
  4. Whisk the batter rather than using a mixer. Over mixing causes tough muffins.
  5. In a large bowl, whisk the flour with the baking powder and salt. In a medium bowl, whisk the browned butter with the milk, both sugars, lemon zest and eggs
  6. Add the wet ingredients to the dry ingredients and whisk just until combined. Gently fold in the blueberries.
  7. Do not mash the blueberries. While they will taste fine, they just do not look as good. The tart bite of the blueberry is what gives these muffins their unique taste.
  8. Spoon the batter into the muffin cups and bake for 20 to 25 minutes, until the muffins are golden. Do not overfill the muffins or the muffins will be flat.
  9. Let cool for 5 minutes. Unmold the muffins and let cool on a rack.
Notes
  1. The muffins can be stored in an airtight container for up to 2 days. They freeze well.
  2. Tip: Upon removing the muffins from the pan, prop the pan so that it is slanted while they cool. This prevents the bottoms from becoming soggy.
Options
  1. Cinnamon Sugar-Dipped Muffins: Mix 1/2 cup sugar and 1/2 teaspoon ground cinnamon. In a small pan, melt 4 Tablespoons unsalted butter. After muffins have cooled 5 minutes, dip the top of each muffin the the melted butter and then in the cinnamon-sugar mixture.
  2. Lemon-Glazed Muffins: Mix 1 teaspoon grated lemon zest and 1/2 cup sugar in a small bowl. Bring 1/2 cup fresh lemon juice and 1/4 cup sugar to a simmer over medium heat, stirring to dissolve the sugar. Cook until the mixture is syrupy. After the muffins have cooled 5 minutes, brush the top with the lemon glaze and dip in the lemon zest-sugar mixture. (Freshly grated ginger can be substituted for the lemon zest.)
Adapted from Adapted from multiple sources over multiple years.
Adapted from Adapted from multiple sources over multiple years.
Dining With Debbie https://diningwithdebbie.net/
 
 
 
Linked to:  Pink Saturday
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3 Comments

  1. LV
    LV on at 8:51 am

    Would enjoy one of these hot muffins with a cup of coffee. Have a nice weekend.

  2. Anita Stafford
    Anita Stafford on at 2:12 pm

    Nothing beats a blueberry muffin, and these sound super!

  3. DiningWithDebbie
    DiningWithDebbie on at 8:54 pm

    Thanks for stopping by. I appreciate your visit.