Ingredients:

  • 1/2 cup (115g) unsalted butter (for browning)
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk (or milk + 1 tbsp vinegar)
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1.5 cups (225g) fresh or frozen blueberries
  • 2 tablespoons (25g) coarse sugar for sprinkling (optional)

Instructions:

  1. Melt the butter in a medium saucepan over medium heat. Stir constantly until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
  2. Preheat the oven to 375°F (190°C). Line the muffin tin with liners or grease with non-stick spray.
  3. In a large bowl, whisk together the browned butter, sugar, eggs, vanilla extract, and buttermilk until smooth.
  4. In another bowl, combine flour, baking powder, baking soda, and salt.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Avoid over-mixing to keep muffins tender.
  6. Gently fold in the blueberries, being careful not to break them.
  7. Spoon the batter into prepared muffin tins, filling each about 2/3 full. Sprinkle with coarse sugar if desired.
  8. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes before transferring to a cooling rack.