I think blueberry muffins are one of my favorites and I’m always looking to try new recipes. This one looked good because it uses brown butter, which is always yummy!

First you need to brown the butter as it needs to sit in the fridge for 20 minutes. While the steps don’t mention how to make browned butter if you look in the notes section you’ll see instructions.

Next you’ll mix the dry ingredients (minus the sugars) and add 1/4 of the blueberries to the mixture to help them from dropping to the bottom. Then you’ll mix the butter, sugars, and lemon zest, adding the eggs and vanilla. Add the yogurt and lemon juice then mix in the dry ingredients. Finally you’ll gently add in the blueberries and then scoop them into a lined muffin pan. Sprinkle with some sparkling sugar and then bake (be sure to rotate the pans halfway through).

These were really good. I always love a nice blueberry lemon combination and the browned butter added a nice nuttiness. While the browned butter adds a little more time it’s fairly easy and quite good!

Recipe used: Barley and Sage