Brown Butter Blueberry Muffins

These Brown Butter Blueberry Muffins are golden on top, soft inside, and absolutely packed with juicy berries.

I make them with buttermilk for a beautiful rise and rich flavor, and the browned butter gives them that irresistible nutty depth you just can’t get from oil.

Why These Muffins Work

I’ve had my share of muffin fails, so trust me when I say I’ve tested and perfected this recipe in my kitchen. Here’s what makes them so special:

• Brown butter: This step takes a little extra time but it’s worth it. Browning the butter deepens the flavor, giving you those toasted, nutty notes that make these muffins taste like a bakery treat.
• Buttermilk: It adds a slight tang and helps the muffins rise tall. If you’re tired of flat muffins, buttermilk is your new best friend.
• All the berries: I used frozen Oregon blueberries I picked last summer (and hoard in my freezer), but you can absolutely use fresh or store-bought frozen ones. I always make sure every bite has plenty of fruit.

Learn From Me: Muffin Tips

I’ve made plenty of muffins that didn’t rise, were too dense, or just tasted flat. Here are a few things I’ve learned over the years to make sure these turn out perfect every time:

• Don’t rush the brown butter: It only takes a few extra minutes, but keep your eye on it. Once you smell that nutty aroma, pull it off the heat. It can go from perfect to burnt fast.
• Let the butter cool slightly: If you add it while it’s still piping hot, it can scramble your eggs. I usually make the butter first and let it sit while I prep everything else.
• Use room temperature eggs and buttermilk so everything mixes evenly.
• Don’t overmix: Stir just until the flour disappears. Overmixing leads to tough muffins that won’t rise well.
• Toss berries in flour: If your blueberries keep sinking, try tossing them in a spoonful of flour before folding them into the batter. This helps them stay suspended throughout the muffin.
• Fill the tins fully: If you want tall, domed muffins, don’t be shy with the batter. Fill each cup nearly to the top.

The Most Important Ingredients

Most muffin recipes start with basic pantry staples like flour, sugar, baking powder, and eggs, and this one is no different. But a few small upgrades make a big difference here.

Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.

• Lots of blueberries: I don’t hold back here. Each muffin is bursting with fruit, which keeps every bite juicy and flavorful.
• Brown sugar + granulated sugar: The combo adds depth and a subtle caramel note you don’t get with white sugar alone.
• Buttermilk instead of milk: A simple swap that leads to taller muffins and a more tender crumb.
• Browned butter instead of oil or plain melted butter: Adds rich, nutty flavor that makes these feel bakery-worthy.

Easy Instructions Anyone Can Follow

Always refer to the recipe card below, but here is a quick summary.

1. Brown the butter until golden and fragrant, then set it aside to cool.
2. Mix the dry ingredients together in a large bowl.
3. Whisk the wet ingredients, including the cooled brown butter.
4. Fold everything together gently and stir in the blueberries.
5. Spoon into muffin tins and bake until golden and a toothpick comes out clean.

Serving Ideas

These muffins are perfect for a weekend brunch or an easy make-ahead breakfast. I like to serve them slightly warm with a little smear of butter, but they’re just as good on the go.

They make a great addition to a holiday breakfast spread too. Think Easter or Mother’s Day.

Storage Tips

These muffins are just as good the next day, if they last that long. Here’s how to keep them fresh:

• Room temperature: Store in an airtight container for up to 2 days. I line the container with a paper towel to absorb any moisture and keep the tops from getting soggy.
• Freezer: These freeze beautifully. Let them cool completely, then wrap each muffin tightly in plastic wrap and place in a freezer bag. They’ll keep well for up to 2 months.
• To reheat: Microwave a muffin for 20–30 seconds straight from the freezer, or pop it in a 350°F oven for about 10 minutes to bring back that freshly baked texture.