I bought some of the last fresh blueberries at the market on the weekend. I decided the best way to use them was to make muffins!
I browned the butter to add a bit of flavour. They are moist and tender; the sugar topping gives them a little crunch.
What you need,
1 ¼ cups all-purpose flour
¾ tsp. baking powder
¼ tsp. baking soda
6 tbsp. granulated sugar
½ cup buttermilk
¼ cup butter, browned
¾ cup blueberries
Turbinado sugar for topping
Preheat the oven to 375 degrees. Line a muffin tin with paper liners and set aside.
In a small sauté pan, melt the butter over medium heat. Swirling 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.
In a large bowl whisk together the flour, baking powder, baking soda and sugar. In a separate bowl whisk the eggs, buttermilk and cooled browned butter.
Gently stir the wet ingredients into the dry until just combined. Fold in the blueberries.
Spoon the batter into the prepared tins. Sprinkle the top of the muffins with turbinado sugar.
Bake for 15-18 minutes until golden brown and a toothpick comes out clean.
Place on a wire rack to cool completely.
Perfect muffins for breakfast or a mid-morning snack!