Description
I love a good blueberry muffin. The kind of mythical blueberry muffin that has the perfect balance of blueberries to fluffy moist muffin dough that you discover at a breakfast cafe in a small town.
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Units
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- 1 stick butter, melted and browned
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 cup cake flour
- 3/4 cup buttermilk
- 2 cups fresh blueberries (about 10 ounces)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Over medium heat, allow the butter to melt and then brown. Pour the browned butter into a medium sized mixing bowl. Mix browned butter with sugar. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract. Add the baking powder, baking soda, and salt. Stir to combine. Add the all-purpose flour and stir until just combined. Add half of the buttermilk and stir until just combined. Add the cake flour and stir until just combined. Add the remainder of the buttermilk and stir to until just combined. Do not over mix.
- Gently stir in fresh blueberries. Spoon into 12 lined muffin tins.
- Bake for about 25-30 minutes, or until light brown on top and knife placed through center of muffin comes out clean.
Notes
You can freeze these! Just make sure they are completely cooled before you place in the freezer. To thaw, remove from the freezer the night before.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Cuisine: american
Keywords: blueberry muffin, brown butter, buttermilk blueberry muffins, breakfast foods, kid friendly