Brown Butter & Ricotta Blueberry Muffins
Classic blueberry muffins are upgraded with the nutty flavor of brown butter and the tangy moisture of ricotta, for an irresistible breakfast treat.
Servings 12 muffins
Calories 167kcal
Ingredients
- 10 Tbsp Unsalted butter
- 1 ¾ Cups All-purpose flour +1tsp for blueberries
- 1 tsp Baking Soda
- ½ tsp Salt
- ¼ Cup Brown sugar
- ½ Cup Granulated Sugar
- 2 Eggs
- ½ Cup Ricotta
- 1-2 Tbsp Milk if needed
- 1 Cup Blueberries heaping, tossed with 1tsp flour
- 1 tsp Sparkling Sugar
Instructions
- Brown the butter:In a small saucepan (light colored, if you have one), add the butter and melt over medium heat. Continue cooking, swirling the pan occasionally, as the butter boils and pops.Once the popping mostly subsides, watch the butter carefully until the solids sink to the bottom of the pot and begin to turn a light golden brown.Turn off the heat and transfer the browned butter to a large heatproof bowl. Set aside to cool for at least 10 minutes.
- Preheat the oven to 350°F with a rack in the center, and grease or line a standard 12-muffin pan with paper liners.
- In a medium mixing bowl, whisk together the flours, baking soda, and salt until thoroughly combined. Set aside.
- Add the sugars to the bowl with the butter, and stir to combined. Then add in the eggs and ricotta. Whisk until the eggs are broken up and everything is combined smoothly.
- Fold the dry ingredients into the wet ingredients with a silicone spatula, until just combined and there are no obvious pockets of flour. Then, fold in the flour-coated blueberries.
- Fill the prepared muffin cups about ¾ of the way full with the batter, and top each with a few pinches of sparkling sugar. Bake for 18-22 minutes until they are slightly browned on edges and toothpick inserted into the center of each comes out clean.
- Allow the muffins to cool in the pan for about 5-10 min until cool enough to handle. Then cool fully on a wire rack. Enjoy fresh or store for later.
Notes
Make ahead tips: Store the fully cooked and cooled muffins in a sealed container at room temperature for 2-3 days, in the fridge for 3-4 days, or in the freezer for 1-2 months. Defrost frozen muffins in the fridge overnight, and warm cool muffins in the microwave before eating.