Brown Butter Blueberry Muffins – a delicious recipe with u00bc, All-purpose, Baking Powder, u00bc, Sugar, Egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375u00b0F. Line a muffin tin with paper liners and set aside.
2
In a small saute pan, melt the butter over medium heat. Swirl it occasionally until it is browned and smells nutty. Watch it closely, it can go from perfect to burnt in a second. Set aside to cool for a few minutes.
3
In a large bowl, whisk together the flour, baking powder, baking soda and sugar. In a separate bowl, whisk the egg, buttermilk and cooled browned butter.
4
Gently stir the wet ingredients into the dry until just combined. Fold in the blueberries.
5
Spoon the batter into the prepared tins. Sprinkle the top of the muffins with turbinado sugar.
6
Bake for 15-18 minutes until golden brown and a toothpick comes out clean.
7
Place on a wire rack to cool completely.
565
kcal
Calories
37
g
Fat
54
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cups Butter, Browned, 1-1/4 cup All-purpose Flour, 3/4 teaspoons Baking Powder, 1/4 teaspoons Baking Soda, and more.
Yes, Brown Butter Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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