Spring is in the Air!

With the time change and the first day of Spring this past Sunday, I've been in the mood for baking. I stumbled on this delish recipe for blueberry muffins in the March issue of Woman's Day magazine.

 
Brown Butter Blueberry Muffins

from Woman's Day Magazine

Active Time: 15 minutes Total Time: 35 minutes

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 (I used skim milk)
1 large egg, beaten
6 oz fresh blueberries (1 1/2 cups)

Recipe Preparation

1. Heat oven to 400ºF. 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 heat.

4. Pour the butter, milk and egg into the well of flour and stir to combine (a few lumps in the batter are OK—don’t overmix); 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.

These are so good that all of your neighbors and co-workers will want to know your recipe. Be sure to bring enough for everyone!