Muffins 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.
0 servings
12 muffins