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Brown Butter Cornbread Muffins with Blueberries

April 6, 2012
by Shannon Hepburn

Brown Butter Cornbread Muffins with Blueberries
  • 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)
  1. 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.
  2. 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.
  3. Stir wet ingredients into the dry until just moistened. Fold in the fresh or frozen blueberries.
  4. 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.