Oh my, June was a busy month! I am trying to graduate college this summer so I can get my hands on that piece of paper that society says will make me feel complete. But once things like this have been put off for so long you just want it to be over so you can move on with your life!
But until then, what better to have lying around while you’re eyes are glued to the computer screen and your tummy starts to rumble to the impending thought of having to work more to make yourself something to eat, than muffins! Yep there really is nothing else I can think of unless you have a boyfriend who can act your own personal chef. And I know someone who does and I always remind her how extremely jealous I am.
I used my go-to muffin recipe from the cookbook by the wise Joy the Baker but this time I wanted something other than the usual blueberries and brown butter to aid my tastebuds. And I thought I might as well try cinnamon, especially considering how much of it I put in my banana bread.
Thinking that it might be a disaster because of how unfortunate my culinary whims usually turn out, I was pleased to know that from now on for the rest of eternity I will always put cinnamon in my blueberry muffins. I should seriously sign a contract for this.
I used whole wheat pastry flour instead of unbleached white flour this time because I really need to stop putting crap in my system and even though it isn’t entirely healthy, I might as well take some baby steps. I also refrained from using white sugar as well and went light brown sugar instead which I think adds more flavor and texture in general.
Cinnamon Blueberry Muffins
Adapted from the Joy the Baker Cookbook. Makes about 12 muffins.
For the Muffins:
7 tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract
1 ½ cups whole wheat pasty flour
¾ cup light brown sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
1½ teaspoon cinnamon
2 cups fresh blueberries
For the Topping:
3 tablespoons unsalted butter
½ cup whole wheat pastry flour
3 tablespoons light brown sugar
¾ teaspoon cinnamon
Preheat oven to 375 degrees F. Grease a muffin pan with butter and set aside.
To make the muffins: Melt butter in a small saucepan over medium heat. Keep an eye on the butter and stir occasionally. Soon the butter will start to brown fairly quickly. Remove from heat when butter solids become an amber color and butter smells slightly nutty. Immediately pour hot butter into a small bowl, or the butter will burn. Make sure you get all the brown bits into the bowl as well. That’s the good stuff.
In a medium bowl, whisk together milk, egg, yolk, and vanilla until combined. When the brown butter has cooled, add the butter and whisk to combine.
Whisk together flour, sugar, baking powder, salt, and cinnamon in a medium bowl. Add milk mixture all at once to the flour mixture and stir gently to combine. Gently fold in the blueberries with a rubber spatula using 5 turns. Divide batter among prepared muffin pan.
To make the topping: Combine all ingredients in a bowl and rub together with clean fingertips until crumbly. Sprinkle topping evenly over the muffin batter in the pan.
Bake muffins 18 to 20 minutes until golden and crisp and a skewer inserted into the center of a muffin comes out clean. Let muffins cool for 15 minutes before removing or if you’re like that, go right ahead and eat.
Muffins are best the day they are made, but will last up to 3 days in an air-tight container. I like them cooled and kept in the fridge.