Best Blueberry Muffins EVER!

I absolutely love muffins, but I never can seem to find a home-made recipe that I like more than the store bought boxed muffin mixes. Well, I'm here to say that I have found "the one." The thing that gets me about them is their texture. They're moist and fluffy where most home-made recipes are dense and on the dry side. Needless to say this recipe stole my heart.

Brown Butter Blueberry Muffins

Fresh out of the oven...

The Stand Alone

Oh, it found a friend and they clothed themselves in butter. :)

Ok, here's the recipe (out of a Woman's Day magazine...March 2011)

Brown Butter Blueberry Muffins

Active: 15 min Total: 35 min

2 cups all purpose flour

2 tsp baking powder

1/2 tsp kosher salt

1/2 cup plus 2 Tbsp. granulated sugar

1/2 cup (1 stick) unsalted butter

1 cup whole milk 

1 large egg beaten

6 oz fresh blueberries (1 & 1/2 cups)

1.) Heat oven to 400 degrees Fahrenheit. Line a 12- cup muffin tin with paper liners or coat with cooking spray.

2.) In a large bowl, whisk together the flour, baking powder, salt and 1/2 cup of the sugar; make a well in the center.

3.) 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 to 3 minutes; remove from the heat. 

4.) 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. Divide the batter among the muffin cups; sprinkle with the remaining sugar. Bake until a toothpick inserted into the center of a muffin comes out clean, 16 to 20 minutes. Let cool before unmolding.

per serving: 213 calories, 4 G Protein, 30 G Car. 1 G Fiber, 9 G Fat (5 G Sat. Fat), 40 MG Chol. 188 MG SOD