What
you need,
1
¼ cups all-purpose flour
¾
tsp. baking powder
¼
tsp. baking soda
6
tbsp. granulated sugar
1
egg
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.
Makes
12.
Jen of My Tiny Oven
