AuthoradminMuffins like these are great for grab & go breakfast and snacks.
Pre heat the oven to 400 degrees F. Grease or have cupcake liners handy for a muffin pan.
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.
Whisk dry ingredients together in a large bowl.
In another bowl, whisk eggs, buttermilk, brown butter and vanilla.
Make a well in the dry ingredients and pour in liquid ingredients. Mix well with a spatula.
Gently fold in the blueberries. Spoon the batter into the muffin cups.
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
Directions
Pre heat the oven to 400 degrees F. Grease or have cupcake liners handy for a muffin pan.
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.
Whisk dry ingredients together in a large bowl.
In another bowl, whisk eggs, buttermilk, brown butter and vanilla.
Make a well in the dry ingredients and pour in liquid ingredients. Mix well with a spatula.
Gently fold in the blueberries. Spoon the batter into the muffin cups.
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.
