Brown Butter Blueberry Muffins

5 from 7 votes

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.

Prep Time20

Cook Time30

Total Time50

Course: Breakfast

Cuisine: American

Servings: muffins

Author: Krissy Allori

Equipment

Mixing Bowls
muffin pan

Ingredients

2 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 teaspoon salt
8 tablespoons unsalted butter 1 cube
2 large eggs beaten
1 cup buttermilk
1 teaspoon vanilla extract
2 cups blueberries fresh or thawed frozen

Instructions

Preheat oven to 400℉ and grease muffin tins with butter. Alternatively, paper liners can be used.
In a large bowl, stir together 2 1/2 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 cup granulated sugar, 1/4 cup brown sugar, and 1/4 teaspoon salt.
In a medium sized pan over medium heat, melt the 8 tablespoons unsalted butter. Swirl occasionally to ensure butter is cooking evenly. As the butter melts, it will begin to foam and the color will get darker. Scrape bottom to release any browned specs. Once you start smelling the nutty aroma, remove browned butter from heat and allow to cool.
In a separate bowl, whisk 2 large eggs, 1 cup buttermilk, 1 teaspoon vanilla extract, and mostly cooled browned butter together. Make a well in the dry ingredients and pour in the liquid ingredients. Fold together and do not over mix. Fold in the 2 cups blueberries.
Spoon batter into greased muffin tins and bake in preheated oven until golden brown and a toothpick inserted into the middle comes out clean, about 20-30 minutes (mine took longer because I used a stone muffin pan). When done cooking, immediately remove from muffin tins and allow to cool on cooling rack.

Notes

Serving size based on one muffin. Recipe makes 12 regular sized muffins or six jumbo muffins.

Nutrition