I loved these muffins, I don't know that the brown butter flavor came through very well, but I was so nervous about browning the butter too much or burning it, I might have pulled off the burner too soon. Oh well, they were fabulous muffins and even though I used frozen blueberries, the muffins were delicious. I thought the wild frozen blueberries made a great addition to the flavor, but they were not too sweet. (Make sure to strain the juice from the blueberries to avoid purple/grey muffins)
I recommend you make these ASAP. But be warned, if you are planning on sharing these awesome brown butter blueberry muffins you might want to make a second batch.
Brown Butter Blueberry Muffins
The Good Neighbor Cook Book
makes 12 muffins
2 cups all purpose flour, spooned and leveled
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter
1 cup whole milk
1 large egg, beaten
6 ounces, about 1 1/2 cups fresh blueberries or defrosted, room temperature, frozen blueberries ( if you are using frozen blueberries, bring them up to room temperature and strain out most of the liquid to prevent purpley/grey muffins)
Preheat oven to 400˚F line a regular 12-cup muffin pan with paper liners or spray with non-stick cooking spray
In a large bowl, whisk together the flour, 1/2 cup of the sugar, baking powder and salt, make a well in the center.
Melt the butter in a medium sauce pan over medium heat. Once it is melted, swirl the pan until the butter begins to brown and smells nutty 2-3 minutes. remove from heat
Pour the butter, milk and eggs into the well of the flour and gently stir to combine. Fold in blueberries. Divide the batter evenly among the muffin cups (I used a ice cream scoop) and sprinkle the batter with the remaining 2 tablespoons sugar, I used a lot more.
Bake until a toothpick inserted into the center of a muffin comes out clean, 16-20 minutes
|Sookie trys to sneak a taste. Yummy muffins are not recommended for kitty's|