Blueberry Muffins are such a classic favorite.  They are wonderful hot out of the oven with butter melting on them, but they are also perfect to take for lunch or for a late-night or after-school snack.  And is there a better gift for welcoming new neighbors or as a special homemade gift?

These Brown Butter Blueberry Muffins are easy to put together, the key is browning the butter before you begin to give the muffins a richer, deeper flavor – perfect for fall.

The butter only takes a few minutes, then you can mix these muffins up in one bowl – no mixer needed.

The result is hot and simple muffins bursting with fresh blueberries in just minutes!

Brown Butter Blueberry Muffins

Ingredients

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1/2 cup butter
1 cup whole milk
1 large egg, beaten
1 1/2 cup fresh blueberries
2 tablespoons brown sugar

Directions

Preheat oven to 400.  Line a 12-cup muffin tin with paper liners or coat with cooking spray.

In a large bowl, whisk together the flour, baking powder, salt, and sugar; make a well in the center.

Melt the butter in a saucepan over medium heat.  Once it melts, swirl the pan until the butter begins to brown and smell nutty, 2-3 minutes.  Remove from heat.

Pour the butter, milk, and egg into the well of flour and stir to combine (a few lumps in the batter are okay- don’t over mix.)  Fold in the blueberries and divide the batter amount the muffin cups.  Sprinkle with the 2 tablespoons of brown sugar.  Bake 16-20 minutes.  Let pan cool on wire rack before removing muffins.