Here’s the fact about blueberry muffins – they are the prettiest kind of muffin. I mean that fully and wholeheartedly. It all stems back to the way that blueberries are called “blue” berries, but technically they’re purple when they get cooked? Yeah, prettiest muffins, hands down.
These muffins, though? They’re beautiful in both color and texture, flavor and appearance. They are so so simple to make, filled with beautiful berries, and quick to bake. Oh, and they small amazing, too. 😉
The best thing about these, though is that they’re light and fluffy, and made with simple ingredients that you probably already have in your home!
Should I use fresh or frozen blueberries?
Please only use fresh blueberries in this recipe! Frozen blueberries will cause extra moisture and weight in the batter which would lead to soggy bottoms. And we don’t want that!
I want to use brown butter instead of just melted butter! How do I do that?
Brown butter is simple but adds so much flavor (sort of a caramel-y note) to recipes! You’ll want to heat butter in a small stovetop pot or pan over low-medium heat. continuously lightly stir the butter over the heat until it is fully melted and begins to simmer. The butter will begin to brown and become frothy on top. The longer you summer it and lightly stir, the more brown it will become, thus developing more flavor. I like to brown my butter until it is very dark, but be sure to keep the heat on low- medium low, and stir continuously.
How do I measure the brown butter?
Always measure after you’ve made the brown butter! In this case, prepare the brown butter and then measure it. As you can imagine, you’ll love some of the butter as it heats up and simmers off. I like to measure about a 1 – 2 tablespoons more than the recipe calls for before browning the butter to be sure I will have enough.
What’s with the changing temps of the oven? Do I have to?
Baking these muffins at two different temperatures will help them rise beyond normal muffins! Think of them more as bakery-style (high domed muffins). This is achieved by first baking the muffins for 5 minutes at 425 degrees, and then continuing to bake them for the remainder of the time at 350.
As a quick tip for the changing oven temps – do not take the muffins out of the oven when you change the temperature! Just simply turn the oven down in temperature and continue baking. 🙂 Super simple!