Browned Butter Blueberry Muffins

This muffin base is versatile, as I’ve used it for blueberries, raspberries and chocolate chips. It yields delicious muffins, but what I really like is that you prepare the batter at night and refrigerate overnight. This recipe from Buttermilk by Sam has been made multiple times in our house in the last couple weeks. It also works for breakfast for dinner to start the muffins in the morning before work.

Browned Butter Blueberry Muffins

1 stick butter
170 g. sugar or brown sugar
1 egg
1 tsp. vanilla
½ tsp. sea salt
½ tsp. cinnamon
190 g. buttermilk
260 g. flour (can substitute half the flour with oat or whole wheat)
1 ¾ tsp. baking powder
150 to 200 g. blueberries or chocolate chips
Turbinado or vanilla sugar for topping

Brown the butter, by heating over medium heat until it becomes golden and nutty. Set aside to cool at least 20 minutes. Then stir in sugar and whisk well. Add in vanilla, salt, cinnamon and egg, and whisk until smooth and shiny. Whisk in buttermilk, and then add flour and baking powder, stirring just until combined. Stir in berries or chocolate chips. Refrigerate overnight.

The next morning, preheat oven to 425°F. Line your muffin tin with liners or grease extremely well (and say a prayer to the baking gods). For regular muffins, fill each with about ¼ cup batter. For jumbo muffins, divide batter among 6 muffins. Sprinkle tops with sugar.

Bake 5 minutes, and then reduce oven to 375°F. Bake another 15 to 20 minutes, until muffins are done. Cool 5 minutes before removing from the pans. Makes 6 jumbo muffins or 10 regular muffins.