Ingredients
Scale
- 8 tablespoons (1 stick) unsalted butter
- 1/3 cup whole milk (vegan or any fat milk also works just fine)
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour (my favorite for this recipe is Cup4Cup)
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground coriander
- few pinches fresh nutmeg
- 1 1/2 cups fresh blueberries (or you could use berries that are frozen, thawed and drained)
- turbinado sugar to sprinkle on top
- salted butter to serve
Instructions
- Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners (or generously butter if you don’t have liners) and set aside.
- Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat and place in a small bowl to cool a bit.
- In a medium bowl whisk milk, egg, egg yolk and vanilla until combined. Add the brown butter and stir to combine.
- Whisk together flour, sugar, baking powder, baking soda, salt and spice in a medium bowl. Add to milk and butter mixture all at once and stir gently to combine. Gently but thoroughly fold in the blueberries.
- Divide the batter among muffin cups and spread evenly.
- Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.