Muffins like these are great for grab & go breakfast and snacks.
Yields1 ServingPrep Time10 minsCook Time25 minsTotal Time35 mins
2 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon ground ginger
1⁄4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
4 ounces (1 stick) butter, browned
1 teaspoon pure vanilla extract
1 1⁄2 cups fresh or frozen blueberries
1
Pre heat the oven to 400 degrees F. Grease or have cupcake liners handy for a muffin pan.
2
Make brown butter: Heat butter in a small skillet over medium heat until boiling. Once you see it bubbling turn down the heat to low. Continue to cook the butter a few minutes until the foam recedes and the butter turns a light, golden brown. Transfer the butter to a bowl & let cool a bit.
3
Whisk dry ingredients together in a large bowl.
4
In another bowl, whisk eggs, buttermilk, brown butter and vanilla.
5
Make a well in the dry ingredients and pour in liquid ingredients. Mix well with a spatula.
6
Gently fold in the blueberries. Spoon the batter into the muffin cups.
7
Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out virtually crumb free. Muffins should be slightly browned on the top.
Ingredients
2 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 cup granulated sugar
1/2 teaspoon ground ginger
1⁄4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
4 ounces (1 stick) butter, browned
1 teaspoon pure vanilla extract
1 1⁄2 cups fresh or frozen blueberries
Directions
1
Pre heat the oven to 400 degrees F. Grease or have cupcake liners handy for a muffin pan.
2
Make brown butter: Heat butter in a small skillet over medium heat until boiling. Once you see it bubbling turn down the heat to low. Continue to cook the butter a few minutes until the foam recedes and the butter turns a light, golden brown. Transfer the butter to a bowl & let cool a bit.
3
Whisk dry ingredients together in a large bowl.
4
In another bowl, whisk eggs, buttermilk, brown butter and vanilla.
5
Make a well in the dry ingredients and pour in liquid ingredients. Mix well with a spatula.
6
Gently fold in the blueberries. Spoon the batter into the muffin cups.
7
Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out virtually crumb free. Muffins should be slightly browned on the top.
AuthoradminCategoryBerries, Blueberries, Breakfast & Brunch, Courses, Main IngredientsCuisineAmericanCooking MethodBakingDifficultyBeginner
