A few weeks ago the kids and grandma went blueberry pickin’ and came back with a truckload of the sweetest, juciest berries I’ve ever seen. Those berries were like candy, I tell you.
We ate a bunch, but I froze some so I could pull them out for special occasions — like, um, a bachelorette party! (Wait…you don’t make muffins for your bachelorette parties?)
A while back, my sister Anne and I hosted 11 of the country’s cutest young women as we celebrated our youngest sister’s upcoming nuptials. We made them all drive hours and hours to stay in our cozy lake house so they could float, jetski, drink and… eat blueberry muffins.We woke up to these muffins every morning and they were, in a word, PERFECT.
Also, there was penis cake. But I’ll save that picture for another time.
Beautiful to look at — with tall crowns and a golden crumble — and tender and sweet on the inside, with a hint of je ne sais quois from the browned butter.
The recipe is from Joy the Baker’s cookbook, which I highly recommend. I didn’t change a thing from her recipe, so will link you right to it:
Perfect Blueberry Brown Butter Muffins from Joy the Baker
The muffins freeze and thaw beautifully, so don’t hesitate to make them ahead. I thawed some for each morning of the bachelorette party and they were perfect.
The extra five minutes to brown the butter might be the best-spent five minutes of your life.
Do it. Make these. That is all.
Speak Your Mind