{"id":972,"date":"2015-03-25T08:00:15","date_gmt":"2015-03-25T07:00:15","guid":{"rendered":"https:\/\/laurencariscooks.com\/?p=972"},"modified":"2015-03-25T08:00:15","modified_gmt":"2015-03-25T07:00:15","slug":"brown-butter-blueberry-mini-muffins","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/brown-butter-blueberry-mini-muffins\/","title":{"rendered":"Brown Butter and Blueberry Mini Muffins"},"content":{"rendered":"\n

This Brown Butter and Blueberry Mini Muffins <\/strong>are bite-sized delights that harmoniously blend rich, nutty brown butter with plump blueberries, offering a perfect balance of sweet and savory. Whether for breakfast or a snack, these mini muffins are a delectable treat you won’t want to miss!<\/em><\/p>\n\n\n

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Breakfast, snack, brunch… muffins are always good. And at only 100 calories per muffin, these can definitely be enjoyed as a guilt-free treat. <\/p>\n\n\n\n

I love the burst of fresh, juicy fruit alongside the deep, rich, buttery cake flavor. <\/p>\n\n\n\n

But what makes these blueberry mini muffins extra special? The browned butter!<\/p>\n\n\n\n

It adds a deepness and luxury to the cake, taking it to the next level. <\/p>\n\n\n\n

I am not sure if I can make anything without browning butter again!<\/p>\n\n\n

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Now. What makes a muffin a muffin and not a cupcake? <\/p>\n\n\n\n

They both have flour, butter, and sugar, right? <\/p>\n\n\n\n

Well yes, but what distinguishes a muffin from a cupcake is\u00a0all about\u00a0the texture. <\/p>\n\n\n\n

They are generally denser than a cupcake, and of course, the high-rise tops are signature. <\/p>\n\n\n\n

Cupcakes should have beautiful flat tops ready to be topped\/filled\/eaten straight out of the oven… but a muffin needs a good rise.<\/p>\n\n\n\n

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See that lumpy batter? That’s exactly what good muffin batter looks like. <\/p>\n\n\n\n

It needs to go into the oven ugly to come out beautiful. <\/p>\n\n\n\n

Check out my Raspberry and Coconut (butter free) muffins<\/a> to see why! <\/p>\n\n\n\n

Don’t be alarmed by the lumpiness – if you over-mix muffin batter, the result is\u00a0a flat cake that is far too tough. <\/p>\n\n\n\n

So put the spoon down a few seconds before you think it’s done, and you’ll probably find it’s perfect!<\/p>\n\n\n\n

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The fresh blueberries explode in the oven, staining the sponge’s most vibrant shade of purple, and adding moisture to the cake which arguably only improves the next day. <\/p>\n\n\n\n

These little delights can be enjoyed as they are, or with a little jam spread on as part of a brunch. <\/p>\n\n\n\n

They take less than 30 minutes to make from start to finish, so what are you waiting for?<\/p>\n\n\n\n

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5<\/span> from 1 vote<\/div><\/div>\n<\/div>\n

Brown Butter and Blueberry Mini Muffins<\/h2>\n
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This Brown Butter and Blueberry Mini Muffins are bite-sized delights that harmoniously blend rich, nutty brown butter with plump blueberries, offering a perfect balance of sweet and savory. Whether for breakfast or a snack, these mini muffins are a delectable treat you won't want to miss!<\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>12 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>42 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Baking, Dessert, Snack<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div><\/div>\n
Servings: <\/span>14<\/span> muffins<\/span><\/span><\/div>\n
Calories: <\/span>155<\/span>kcal<\/span><\/span><\/div>\n\n\n