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Brown Butter Blueberry Muffins

Brown Butter Blueberry Muffins are crazy moist, tender, fluffy, and flavorful. Topped with a cinnamon streusel crumb topping for the best muffin top ever! Everyone will think they’re from a bakery! Perfect breakfast or sweet snack.

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

Ingredients

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

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
Brown the butter:
    Cup of Yum
  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

  • *I recommend sticking with real buttermilk in this recipe, if possible, but whole milk with a spoonful of lemon juice or vinegar can be substituted if needed. Note that your muffins won't be as moist or as flavorful. I don’t recommend using 2% or skim milk. Learn more about buttermilk and buttermilk substitutes here.