IE 11 is not supported. For an optimal experience visit our site on another browser.

Brown butter blueberry muffins

SERVINGS
Makes 12 muffins. Prep time: 15 minutes. Total time: 35 minutes. Servings
RATE THIS RECIPE
(0)
SERVINGS
Makes 12 muffins. Prep time: 15 minutes. Total time: 35 minutes. Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 cup all-purpose flour, spooned and leveled
  • 1/2 cup plus 2 tablespoons sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup whole milk
  • 1 cup large egg, beaten
  • 6 ounce (about 1 1/2 cups) fresh blueberries
  • Preparation

    Baking Directions:

    The brown butter in this recipe adds a delectable nuttiness and richness to everyone’s favorite muffin.

    These are great to have on hand for breakfast or an odd-hour pick-me-up.

    To prepare:Preheat the oven to 400 degrees F.

    Line a regular 12-cup muffin pan with paper liners or spray with nonstick cooking spray.

    In a large bowl, whisk together the flour, 1/2 cup of the sugar, the baking powder and salt and make a well in the center.

    Melt the butter in a medium saucepan over medium heat.

    Once it is melted, swirl the pan until the butter begins to brown and smells beautifully nutty, 2 to 3 minutes.

    Remove from the heat.

    Pour the butter, milk, and egg into the well of the flour and gently stir to combine (a few lumps in the batter are okay — do not overmix).

    Fold in the blueberries.

    Divide the batter evenly among the muffin cups and sprinkle the tops with the remaining 2 tablespoons sugar.

    Bake until a toothpick inserted into the center of a muffin comes out clean, 16 to 20 minutes.

    Let cool on wire racks before unmolding.

    Cook’s tip: Muffins freeze well.

    Wrap them individually in plastic wrap, then aluminum foil, and freeze for up to 1 month.

    Thaw in the refrigerator overnight.