Brown Butter Blueberry Muffins

Preheat the oven to 375ºF. Line a muffin tin with paper liners and set aside.

In a small sauté pan, melt the butter over medium heat. Swirl it occasionally until it is browned and smells nutty. Watch it closely, it can go from perfect to burnt in a second. Set aside to cool for a few minutes.

In a large bowl, whisk together the flour, baking powder, baking soda and sugar. In a separate bowl, whisk the egg, buttermilk and cooled browned butter.

Gently stir the wet ingredients into the dry until just combined. Fold in the blueberries.

Spoon the batter into the prepared tins. Sprinkle the top of the muffins with turbinado sugar.

Bake for 15-18 minutes until golden brown and a toothpick comes out clean.

Place on a wire rack to cool completely.