Description
A warm and gooey dessert that brings together the cozy charm of blueberry muffins with the indulgence of a skillet cookie, finished with golden brown butter and juicy blueberries.
Ingredients
Scale
- 3/4 cup (1 1/2 sticks) unsalted butter, browned
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup plain Greek yogurt
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup fresh blueberries
- 1/4 cup rolled oats
Instructions
- Preheat oven to 350°F (175°C) and set out an oven-safe skillet.
- In a large bowl, whisk together cooled brown butter, brown sugar, and granulated sugar.
- Add eggs, vanilla extract, and Greek yogurt. Stir until smooth.
- In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, and oats.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Gently fold in the blueberries coated in a bit of flour.
- Grease the skillet and spread the dough evenly.
- Bake for 25 to 30 minutes until the edges are golden and center is slightly soft.
- Let cool for 10 minutes before serving.
- Serve warm, optionally topped with vanilla ice cream.
Notes
- Don’t overmix the batter to keep it soft and tender.
- Use fresh or frozen blueberries — no need to thaw.
- Let brown butter cool before mixing to avoid cooking the eggs.
- To make ahead, store the unbaked dough in the fridge overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 21g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: brown butter cookie skillet, blueberry muffin skillet, skillet dessert, blueberry cookie, easy baking recipe