Browned Butter Blueberry Muffins

It is once again time for the Crazy Cooking Challenge at Moms Crazy Cooking.  This months challenge is Blueberry Muffins.  Muffins are something I bake atleast once a week.  My family loves trying all kinds of muffins, especially blueberry.  When I found the recipe for these Browned Butter Blueberry Muffins at Joy the Baker I knew they would be a perfect fit for my family.  They were so good we were even fighting over the crumbs.  Definitely a recipe we will be having again real soon.

 Browned Butter Blueberry Muffins

Ingredients:

7 Tablespoons unsalted butter

1/3 cup whole milk

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

2 cups fresh blueberries

For the Topping

3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes

1/2 cup all-purpose flour

3 1/2 tablespoons sugar

Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners.

Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.

Whisk milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.

Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.

Freezer Cooking Day- Soups

When I saw that Jessica at Life as Mom was hosting Freezer Cooking Days, I decided to hop on board. I have done a little freezer cooking on my own but have never done it on a routine basis. Since I have a busy weekend ahead I decided just to do a few soups and breads on Friday morning. It was a lot of fun but my house smelled of onions and garlic all day....which isn't the worst thing in the world. :)

I made a double batch of Taco Soup, a double batch of Autumn Soup, a double batch of Tomato Cheddar Soup and a batch of Roasted Garlic Soup. I also made two loaves of French Bread and 2 bags of rolls. Several of the rolls disappeared but I did manage to get some in the freezer.

It took me about 4 hours to cook and clean. I was able to put 18 meals worth of soup plus the breads in the freezer to eat over the next few weeks. It will be so nice to have some easy meals to pull out and heat up.