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Brown Butter Blueberry Muffins
5 from 56 votes

Brown Butter Blueberry Muffins

These Brown Butter Blueberry Muffins feature a rich batter made by browning butter to deepen flavor before combining with buttermilk, flour, sugar, and fresh or frozen blueberries. A crumb topping with cinnamon and sugar adds texture and sweetness. The muffins offer a moist, tender crumb with a nutty aroma from the browned butter and bursts of juicy blueberries.

Prep Time
25 mins
Cook Time
22 mins
Total Time
47 mins
Servings: 12 muffins
Course: Dessert
Cuisine: American

Ingredients

For the muffins:
  • 1 unsalted butter stick, 113 grams
  • 2 cups all-purpose flour 254 grams
  • 1/2 cup light brown sugar 100 grams
  • 1/4 cup granulated sugar 50 grams
  • ½ teaspoon salt fine
  • 1 tablespoon baking powder
  • 3/4 cup buttermilk at room temperature, 178 grams
  • 1 egg at room temperature, large
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries fresh or frozen (don't thaw first, 210 grams
For the crumb topping:
  • 1/4 cup granulated sugar 50 grams
  • 3 tablespoons all-purpose flour 24 grams
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter melted, 29 grams

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
Brown the butter:
  1. In a small stainless steel skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.
  2. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a medium mixing bowl, being sure to get all the toasted bits on the bottom. Set aside to cool.
Make the crumb topping:
  1. While the brown butter cools, combine all the topping ingredients in a small bowl. Mix with a fork until the texture resembles wet sand.
Make the batter:
  1. In a large bowl, whisk together the flour, sugars, salt, and baking powder.
  2. In a medium bowl, whisk together the cooled browned butter, buttermilk, egg, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Gently stir in the blueberries. Do not overmix. Batter will be thick. Divide evenly among the muffin tin cups.
  3. Use your fingertips to sprinkle the crumb topping over the muffin batter in pans. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.
  4. Serve or store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired. Muffins can also be frozen in an airtight container for up to 3 months.

Notes

  • Real buttermilk is recommended for best flavor and moisture, but milk with added lemon juice or vinegar can substitute if necessary.
  • Using 2% or skim milk is not advised, as it reduces moisture and richness in the muffins.
  • Incorporating frozen blueberries without thawing helps prevent the batter from becoming too wet.