BROWN BUTTER BLUEBERRY MUFFIN COOKIE SKILLET

Preheat the oven to 350F. Generously grease a 10” cast iron skillet with butter; set aside.

Brown the butter. Add the butter to a saucepan over medium-high heat. Melt & slightly brown (~5-8 mins). Remove from heat & immediately pour into a large bowl. Set aside; allow to cool slightly.

Prepare the streusel topping. In a medium bowl, combine all of the ingredients & use your hands or a fork to mix until the mixture is crumbly & resembles wet send. Set aside.

In a separate medium bowl, whisk together the flour, salt, baking powder & baking soda.

Once the brown butter is slightly cooled, add both sugars; whisk until combined.

Whisk in the eggs fully combined & lighter in color. Then whisk in the heavy cream & vanilla.

Add the dry ingredients to the wet. Use a spatula to mix until just combined. Then, GENTLY fold in the blueberries.

Add dollops of the blueberry preserves all over the dough & GENTLY fold the dough a few times to disperse the preserves.

Transfer & press the batter into the prepared skillet, making sure it is in an even layer. Then sprinkle the streusel all over the top.

Bake at 350F for 35-40 mins, or until the edges are golden brown & the center has puffed yet is still slightly gooey in the middle.

Remove & allow to cool for at least 10 mins before serving.

Serve warm with a dusting of powdered sugar & vanilla ice cream, if desired.

Enjoy!