Blueberry Muffins
Soft and moist blueberry muffins.
Ingredients
- ½ cup unsalted butter (113 grams)
- ¾ cup + 2 tablespoons granulated sugar (170 grams)
- ¾ cup buttermilk (6 fl oz)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (250 grams)
- 2 teaspoons baking powder (6 grams)
- ¼ teaspoon baking soda (1 gram)
- ¼ teaspoon salt (1 gram)
- Approximately 1 cup blueberries
Instructions
- Preheat oven to 400°F. Line a muffin pan with paper liners or grease with butter.
- In a small saucepan, cook the butter over medium low heat until browned, swirling the pan as needed to promote even cooking. Set aside to cool.
- In a bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the browned butter, ¾ cup sugar, and buttermilk. Whisk in the eggs and vanilla extract until smooth. Add the dry ingredients and stir until just combined. Fold in the blueberries.
- Spoon the batter into the prepared muffin, filling each cup ¾ full. Sprinkle the remaining 2 tablespoon sugar over the top of the batter. Bake until golden and a toothpick inserted comes out with dry crumbs, 15-18 minutes.
- Cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
- Muffins will keep in an airtight container at room temperature for up to 2 days.
Calories: 213kcal, Carbohydrates: 30g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 49mg, Sodium: 100mg, Potassium: 120mg, Fiber: 1g, Sugar: 13g, Vitamin A: 301IU, Calcium: 56mg, Iron: 1mg
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