Brown Butter Cornbread Muffins with Blueberries
|Brown Butter Cornbread Muffins with Blueberries|| |
Author: Adapted from the beautiful blog "Joy the Baker"
- 1 cup all purpose flour
- 1 cup cornmeal
- ¼ cup sugar (or a heaping ⅓ cup for sweeter muffins)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1 cup sour cream (you could try subbing yogurt, although I have not tried it and am unsure of the results)
- ⅓ cup milk
- ¾ stick of butter, melted until lightly brown
- 2 tablespoons honey
- 1 cup blueberries (frozen or fresh)
- Preheat oven to 400. On the stovetop, in a skillet, melt ¾ of a stick of butter over medium high heat. After the butter is melted, keep an eye on the pan, occasionally swirling the butter, until the crackling stops and the butter is a light amber color. This may take about 5 minutes. Measure about ¼ cup of the melted butter and set aside to cool slightly.
- In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, combine egg, sour cream, milk and honey. Stir until no lumps remain in the sour cream. Pour browned butter into the egg mixture and stir to blend.
- Stir wet ingredients into the dry until just moistened. Fold in the fresh or frozen blueberries.
- Spoon batter into lined muffin tins and bake for 15 minutes or until a skewer inserted into the center of the muffin comes out clean.