First heat oven to 400ºF or 204.44ºC. Line a 12-cup muffin tin with a paper liners or coat with cooking spray.
Next 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; remover 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 f a muffin cmes out clean, 16 t 20 minutes. Let cool before unmolding
213 calories, 4 grams protein, 30 grams carbs,1 gram fiber, 9 grams fat (5 grams saterated fat)
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- 2.0c all-purpose flour
- 2.0tsp baking powder
- 1/2tsp kosher salt
- 1/2c plus 2 Tbsp granulated sugar
- 1/2c (1 stick) unsalted butter
- 1.0c whole milk
- 1.0 large egg, beaten
- 6.0oz fresh blueberries(1.5 cups)