The blueberries looked too pretty so I kept on taking pictures and I couldn't stop.
The purple streaked batter is patterned so nicely I could look at it all day.
The recipe says to put a streusel topping on top but I was too tired slash too lazy to bother so I went with the original good ol' muffin.
And finally, a piccy of my butterscotch-cinnamon muffins;
Brown Butter Blueberry Muffins
(Adapted from Joy the Baker, recipe here)
For the muffin mix:
90ml whole milk
1 egg yolk
1 tsp vanilla essence
175g plain flour
170g caster sugar
1 1/2 tsp baking powder
pinch of salt
Preheat the oven to 190C/375F. Put muffin liners in a muffin tin. Melt the butter in a medium saucepan. Keep heating it over medium heat until it has foamed up and brown bits have appeared and it smells nutty and delicious. Make sure you keep an eye on it as it happens - it takes a while but can burn quickly. Take off the heat and leave to cool slightly. Whisk the egg, egg yolk, milk and vanilla together, then add the brown butter and whisk again. Put the flour, sugar, baking powder and salt in another bowl and combine. Pour the liquids into the bowl and fold in until just combined. Fold the blueberries in. Spoon out into the muffin cups.