Brown Butter Blueberry Muffins

I found this recipe in the March issue of Woman's Day. They were very good. Moist and not overly sweet with just a hint of the brown butter also. I would makes these again especially in the summer when fresh blueberries are in season here. I used fresh blueberries in these muffins also. I rarely use frozen ones. No reason that I don't use them but I just prefer fresh whenever possible. I have definitely been in a blogging slump recently. I came across another food blog last night and that blogger also was saying how she just has not been inspired lately and I can certainly relate. I think anyone that has been blogging for several years goes through this every now and again. In the meantime, enjoy these muffins and I am hoping to get "inspired" again soon!!!!

2 cups all purpose flour

2 tsp baking powder

1/2 tsp kosher salt

1/2 cup plus 2 Tbs 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)

Heat oven to 400 degrees F. Line a 12 cup muffin tin with paper liners or coat with cooking spray.

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

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.

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.