Brown Butter Blueberry Cream muffins...mmm

I absolutely love these muffins. You might gain a pound, but it's Christmas! To bad i'll be making these in the summer too though. They're definitely the best blueberry muffins I've ever made. And the first I've converted from European measurements. The original recipe had no sour cream but it really adds to them. 'm taking them to my family in San Diego! If they survive the car ride.

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• Ingredients:
• (makes 12 muffins)
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• 2 eggs
• 3/4 cups white sugar
• 1/2 cup browned butter
• 1 teaspoon vanilla extract
• 2 cups whole wheat flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 cups lite sour cream
• 1 cups blueberries

Preheat the oven to 375F. Put muffin liners in a muffin tin. Melt the butter in a medium saucepan. Keep heating it over medium heat until it's foamed and brown bits have appeared and it smells nutty and AMAZINGLY delicous. Make sure you keep an eye on it because it can burn quickly. Take off the heat and leave to cool a little. I always leave the little brown bits, as I think they have a lot of flavor.

Mix the eggs sugar, and vanilla together, then add the brown butter and mix again. In a separate bowl, combine together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. GENTLY fold in the blueberries. Spoon batter into the muffin cups.

For the crumble topping:

2 tbsp cold butter

1/2 cup flour

1/3 cup sugar

Measure out all the ingredients into a small bowl. Rub together with your hands until you have a crumbly mixture. Divide between the muffins.

Bake for around 17-20 minutes, until they are lightly browned. Cool before eating!!

The secret is definitely the sour cream. Makes them extra moist even two days later.A-MAZING.All the directions are worth following.

Tobi and I are in SD celebrating with my family this year. Crazy to think last year we were in snowy Germany just dating. Now we're married and I'm showing him around sunny SD. MERRY CHRISTMAS!!