I mean, how could I not call them Buffins?
Brown Buttered Brown Sugar Blueberry Banana Buffins
Adapted from : Joy the Baker
Makes 12 large muffins or 15 medium
7 Tablespoons unsalted butter
1/3 cup milk (skim, almond, soy whatever you like)
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 cup of whole wheat flour
1/2 cups all-purpose flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries
2 ripe bananas mashed
Preheat oven to 375 degrees F. Line muffin pan with pan with muffin liners (I used these to be fancy 🙂 ).
Over medium/high heat brown butter on the stovetop in a medium skillet. You’ll want to watch the butter carefully in order to not over brown in which it will not be a pretty. Continue to whisk butter until little brown bits start forming on the bottom. This whole process takes under 10 minutes. Once the butter is browned (ugh just love that smell) set aside to cool.
Whisk (or use mixer) the milk, egg, yolk and vanilla until combined. Add the brown butter and then the mashed bananas – stir till combined.
In a medium mixing bowl mix together flour, brown sugar, baking powder and salt. Add wet mixture and stir gently to combine. Gently but thoroughly fold in the blueberries.
Divide the batter among muffin cups and spread evenly.
Bake until a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. I probably let them cool about 5 minutes before dividing in for a bite. I would suggest waiting more like 10 – 15.