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Archive for July, 2012

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Brown Butter Blueberry Muffins

Ingredients:  Browned Butter Blueberry Muffins

  • 2 cups flour, spooned and leveled
  • 1/2 cup, plus 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter
  • 1 cup whole milk
  • 1 large egg, beaten
  • 6 ounces (about 1 1/2 cups) fresh blueberries


Preheat oven to 400°F.

Line a regular 12-cup muffin pan with paper liners or spray with non-stick cooking spray.

In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder and salt.  Make a well in the center.   Set aside.

Melt the butter in a medium sauce pan over medium heat.  Once it is melted, swirl the pan until the butter begins to brown and smells beautifully nutty, 2 to 3 minutes.  Remove from heat.

Pour the butter, milk and egg into the well of the flour and gently stir to combine.  A few lumps are ok; do not over mix.  Fold in the blueberries.

Divide the batter among the muffin cups and sprinkle with remaining 2 tablespoons of sugar.  Bake until golden brown.  About 16-20 minutes.

Remove from oven and allow to cool a few minutes before unmolding.  Makes a dozen muffins.


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Categories : Breads and Muffins
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