Blueberry Buttermilk Muffins

Makes 12 good-sized regular muffins or 6 jumbo muffins.

ingredients

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sugar (can increase to 1 1/4-1 1/2 cups if you'd like them sweeter)
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
1 tsp. vanilla
Optional: 1/2 tsp. lemon zest
4 ounces (1/2 cup/1 stick) butter, browned (or alternately, 1/2 cup canola/vegetable oil)
1 1/2 - 2 cups fresh or frozen blueberries (do not thaw frozen blueberries)
Course or raw sugar for sprinkling on top before baking

method

Grease or line with paper liners 12 muffin cups. Preheat oven to 400 ° F.

Sift dry ingredients together in a large bowl (don't skip the sifting part).

In a medium saucepan over medium heat, melt butter and brown slightly (see "how-to brown butter" below). Remove from heat and immediately pour into cool bowl to stop it cooking while proceeding with wet ingredients.

In another bowl, whisk eggs, add buttermilk, vanilla and browned butter (or oil, if using).

Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Do not over-mix though.

Toss blueberries in a bit of flour. Fold in blueberries.

Spoon batter into muffin cups (I like to use an ice-cream scoop) to 3/4+ full and sprinkle with course or raw sugar. (I got 11 muffins out of this batter and they were a very good size. Making them a bit smaller would easily make a dozen.)

Bake at 400 ° F. until golden brown and a toothpick inserted in centre comes out clean, about 18-22 minutes for regular muffin tins or up to 30-35 minutes for jumbo muffins.

*Note: if you have empty muffin cups, be sure to fill them 1/2 full with water before baking so that your muffins bake evenly.

How to Brown Butter:
Brown butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavour than melted or clarified butter.

Place the butter in a medium-sized saucepan (more surface area for browning) over medium heat. Moderate heat allows you to keep a careful eye on the process.

While the butter heats, stir continuously and watching for signs of colour change.

Cook, stirring constantly, until the butter becomes a light tan/bronze colour, bubbles get smaller and the butter begins to have a nutty aroma. Immediately remove the pan from the heat and pour butter into a cool bowl to stop the cooking process. It should be a light nut-brown and have a toasty aroma. Overcooked butter will have a very bitter taste.

{Adapted from this Recipezaar recipe.}