Tag Archives: potluck

Brown Butter Blueberry Muffins

As of this post, I’ve completed another one of my 30-before-30 list items, which was to write 12 blog posts. Whoo hoo!

It’s fitting that my post relates to one of the first bloggers I started to follow regularly, and that I made one of her recipes. Who, you may ask? None other than Joy the Baker. I have made so many of her recipes, and have honestly had success with each one. She’s helped me try new flavors and score points with my husband, family, and co-workers with the desserts I’ve made. She has a fantastic podcast along with Tracy (Shutterbean), and I love them both. I even used her recipe for the wedding cake I made for my Mom, and even though my cake didn’t look great, it tasted so, so good.

Ok, ok, enough gushing.

I found Joy’s cookbook last weekend when we went to Books-a-Million in Charleston. I knew I could order it online, but there’s just something about picking the book up, flipping through the pages, and actually holding it in my hands that makes it more exciting to buy. When I got home, I couldn’t stop looking through it, and decided to make a recipe the next day.

I decided to make Joy’s brown butter blueberry muffins, (not just because I had most of the ingredients on hand), but because the first recipe I made of Joy’s were her maple pancake muffins. I loved those, so I had no doubt that these would be good.

Oh my gosh…they are AMAZING. I had them every day for breakfast, and got approval from my husband and a few co-workers as well. I followed her recipe almost exactly, but I used salted butter because I didn’t have unsalted butter. I’m not sure that it made a huge difference, but that’s the only change I made.

Go make these…seriously. Yum!

Brown Butter Blueberry Muffins


7 tablespoons unsalted butter

1/3 c. milk

1 large egg

1 large egg yolk

1 tsp. pure vanilla extract

1 1/2 c. all-purpose flour

3/4 c. sugar

1 1/2 tsp. baking powder

3/4 tsp. salt

2 c. fresh blueberries (if frozen, let them thaw & drain before using)


3 tablespoons unsalted butter, cold

1/2 c. all-purpose flour

3 tablespoons sugar

Preheat oven to 375 degrees. Line a muffin pan with paper or foil liners, and set aside.

To make the muffins: melt the butter in a small saucepan over medium heat. The butter will melt and froth, and then crackle. This is normal (I was freaked out the first time I browned butter-I thought I burned it, but it was just fine), and let the butter brown until it is a light to medium brown. Take the pan off of the stove and put the butter in a small bowl so it doesn’t continue to cook.

Whisk milk, egg, yolk, and vanilla until combined. Add the brown butter and combine.

Whisk together the flour, sugar, baking powder, and salt. Combine milk mixture, and then fold in the blueberries. Divide the batter into the cups.

For the topping (this is SO good): Combine the ingredients in a bowl, and mix together until crumbly. Sprinkle evenly over the batter.

Bake 18-20 minutes, until the muffins are a golden brown. Let the muffins cool 15 minutes before taking them out of the pan.

I love these so much that I may actually make them again this weekend. One small muffin was actually all I needed for breakfast, as these are very filling. I’ll be making another recipe from her cookbook this weekend for a luncheon for my husband’s co-workers, so wish me luck!

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Grandma Bolyard’s Carrot Cake

Like everyone, I have very specific holiday memories. Each Easter, we always went to my Grandma’s house. No matter our ages, we always had Easter baskets, she made homemade peanut butter eggs, and we had a huge dinner. The table was always overflowing with food, so much so that it spilled over onto the stove, the counter, and she even kept her rolls on her washer (yep, her washer.) She had a “cold room” where she kept all the desserts, and this carrot cake was one of the many treats we had that we all looked forward to.

I’m not a big fan of carrot cake, but this recipe has always been one I’ve loved. It might have been because my Grandma always made it perfectly, and because of the memories that are attached to it. In her recipe, she even noted to use a wooden spoon to stir the ingredients-not a mixer-and my sister and I have both followed those directions carefully when making the cake.

It’s slightly labor-intensive, but worth the time it takes to make it. I now make it every Easter, and every once in a while I’ll take it to work. I never make it home with leftovers!

Grandma’s Carrot Cake

Cake Ingredients:

2 c. flour

2 tsp. baking soda

2 tsp. cinnamon

1/2 tsp. salt

3/4 c. buttermilk

2 c. sugar

2 tsp. vanilla

3/4 c. vegetable oil

1 c. walnuts (finely chopped)

3 eggs, beaten

8 oz. pineapple (drain slightly, but leave some juice)

2 c. grated carrots

3 1/2 oz. coconut (this equates to appx. 1/2 cup)

1. Preheat oven to 325 degrees. Grease and flour a 13×9 inch pan and set aside.

2. Add flour, baking soda, cinnamon, and salt in a small bowl, and mix together. Set aside.

3. In a large bowl, cream buttermilk, sugar, vanilla, vegetable oil, and eggs with a wooden spoon until well-mixed. Stir in dry ingredients, and then add walnuts, pineapple, carrots, and coconut. The mixture will be very heavy.

4. Add batter to well-greased pan, and then bake for 50 minutes.

5. Let cool for at least one hour before frosting-I usually frost the next day if I can.


13 oz. cream cheese

1 lb. (3 1/2-4 c.) powdered sugar

1/2 tsp. salt

1/2 c. butter or margarine

2 tsp. vanilla

Mix cream cheese, powdered sugar, salt, butter, and vanilla, beat until smooth.


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