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.