Brown Butter Blueberry Muffins

• portionen: 12 servings
• aktive zeit: 10 minutes
• gesamtzeit: 30 minutes

Zutaten

6 tbsp 84g unsalted butter (browned)

2 cups 284g all-purpose flour

1 ½ tsp baking powder

½ tsp baking soda

⅛ tsp ground nutmeg

½ tsp salt

½ cup 100g granulated sugar

2 large eggs (at room temperature)

⅓ cup 75g packed light brown sugar

½ cup 120ml sour cream

⅓ cup 80ml milk

1 tsp 5ml pure vanilla extract

1 tsp lemon zest

2 cups 200g frozen blueberries

Anweisungen

Preheat your oven to 375°F. Line a standard 12-cup muffin pan with paper liners.

First brown the butter. Place it in a small saucepan over medium heat and stir until it is melted. Continue to cook until it comes to a boil and starts to crackle as the moisture evaporates. Stir frequently until you see the solids turn golden brown. A dense foam will form at the surface when most of the moisture is evaporated and this is a sign that it is almost ready. When you see golden brown solids and it smells super nutty and fragrant, pour it out into a bowl to cool slightly.

Sift flour, baking powder, baking soda, nutmeg and salt into a large bowl. Add granulated sugar and whisk it to blend evenly.

Whisk together eggs, brown sugar, yogurt, milk, browned butter, vanilla and lemon zest in a medium bowl. Make a well in the center of the dry ingredients and add the liquid mixture. Stir gently until just combined with some streaks of flour left. Add blueberries and fold them in gently. Do not over-mix. A few small lumps are just fine.

Divide batter evenly among prepared muffin cups, filling them to the rim.

Bake for 10 minutes, then lower oven to 350°F and bake for another 10-15 minutes until golden brown and firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling. Enjoy while still warm, but they are still so lovely at room temperature!