Brown Butter Blueberry Muffins

By carvalhohm2

Studded with fresh blueberries, these fluffy from-scratch muffins are ideal for brunch, but also make a terrific housewarming gift. Pile them in a dishtowel-lined basket for a special touch.

Ingredients

• 2 cup(s) all-purpose flour
• 2 teaspoon(s) baking powder
• 1/2 teaspoon(s) kosher salt
• 1/2 cup(s) granulated sugar
• 2 tablespoon(s) granulated sugar
• 1/2 cup(s) (1 stick) unsalted butter
• 1 cup(s) whole milk
• 1 large egg, beaten
• 6 ounce(s) (1 1/2 cups) fresh blueberries

Preparation

Step 1

Heat oven to 400ºF. Line a 12-cup muffin tin with paper liners or coat with cooking spray.

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

Melt the butter in a saucepan over medium heat. Once it melts, swirl the pan until the butter begins to brown and smell nutty, 2 to 3 minutes; remove from heat.

Pour the butter, milk and egg into the well of flour and stir to combine (a few lumps in the batter are OK--don't overmix); fold in the blueberries. Divide the batter among the muffin cups; sprinkle with the remaining sugar. Bake until a toothpick inserted into the center of a muffin comes out clean, 16 to 20 minutes. Let cool before unmolding.