There’s something truly special about these Browned Butter Blueberry Muffins—they’re not just muffins, they’re little pockets of pure joy. The nutty richness of browned butter paired with juicy bursts of fresh blueberries creates an irresistible combination. These muffins are moist, tender, and finished with a buttery, crumbly topping that makes them bakery-level delicious. Whether you’re enjoying one with your morning coffee or as an afternoon treat, they’re guaranteed to bring a little extra happiness to your day.
Why You’ll Love Browned Butter Blueberry Muffins This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a cozy weekend brunch, meal prepping for the week, or simply indulging in a homemade treat, these muffins are the perfect pick. Is this Browned Butter Blueberry Muffin recipe for you? Let’s see. Browned Butter Blueberry Muffins are…
- Rich & Flavorful: Browning the butter adds an incredible depth of nutty, caramel-like flavor.
- Perfectly Moist: The balance of butter, milk, and eggs creates an ultra-soft and tender crumb.
- Packed with Juicy Blueberries: Every bite bursts with sweet, tangy blueberry goodness.
- Topped with a Buttery Crumble: A crisp, golden streusel adds an irresistible crunch.
- Easy to Make: No fancy techniques, just simple, delicious homemade muffins.
Ingredients in Browned Butter Blueberry Muffins Here’s the magic behind these muffins—simple ingredients that create an unforgettable treat. Let’s break it down:
Unsalted Butter: Browning it enhances the flavor, giving these muffins a deep, nutty richness.
Whole Milk: Adds moisture and helps create a soft, tender texture.
Egg & Egg Yolk: Provides structure and richness for a perfect crumb.
Vanilla Extract: A touch of warmth and sweetness to complement the butter and blueberries.
All-Purpose Flour: The base of the muffin, creating a light yet sturdy texture.
Granulated Sugar: Sweetens the muffins and balances the tartness of the berries.
Baking Powder: Ensures a light and fluffy rise.
Salt: Enhances all the flavors and keeps the sweetness balanced.
Fresh Blueberries: The star ingredient, providing juicy bursts of flavor in every bite.
Cold Butter (for the topping): Helps create a crumbly, crisp streusel that adds texture and extra buttery goodness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
How to Make Browned Butter Blueberry Muffins Let’s dive into the steps to create this bakery-worthy treat:
Brown the Butter: In a small saucepan over medium heat, melt the butter, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
Prepare the Batter: In a mixing bowl, whisk together the milk, egg, egg yolk, vanilla, and cooled browned butter. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Gently fold the wet ingredients into the dry until just combined.
Fold in the Blueberries: Carefully stir in the blueberries, being mindful not to overmix to keep the muffins light and fluffy.
Make the Topping: In a small bowl, mix the cold butter, flour, and sugar until crumbly. This will create that irresistible crunchy topping.
Assemble & Bake: Divide the batter evenly into a lined muffin tin, filling each cup about ¾ full. Sprinkle the crumb topping over each muffin. Bake at 375°F (190°C) for about 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Enjoy: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!
How to Serve Browned Butter Blueberry Muffins
- With Coffee or Tea: A perfect morning treat alongside your favorite warm beverage.
- With a Spread: Enjoy with a slather of butter, honey, or even a little lemon curd for extra flavor.
- As Dessert: Serve warm with a scoop of vanilla ice cream for an indulgent twist.
- For Meal Prep: These muffins store beautifully and make a great grab-and-go breakfast or snack.
Nutrition Information (Per Muffin)
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Additional Tips
- Use Fresh or Frozen Blueberries: If using frozen, don’t thaw—just toss them in flour to prevent bleeding.
- Don’t Overmix: Stir just until combined for light, fluffy muffins.
- Customize Your Topping: Add a pinch of cinnamon or chopped nuts to the streusel for extra texture and flavor.
- Storage Tips: Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Tips & Variations
- Want an Extra Tangy Kick? Add a teaspoon of lemon zest to the batter.
- Try Brown Sugar in the Streusel: Swap white sugar for brown sugar for a deeper, caramelized topping.
- Make Mini Muffins: Use a mini muffin tin and bake for 10-12 minutes for bite-sized treats.
There you have it Browned Butter Blueberry Muffins that are rich, flavorful, and utterly irresistible. Trust me, once you taste these, you’ll want to make them again and again!
Browned Butter Blueberry Muffins
Ingredients
- For the Muffins:
- ½ cup 113g unsalted butter, melted until browned
- ⅓ cup whole milk
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1½ cups 280g all-purpose flour
- ¾ cup 150g granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 2 cups fresh blueberries
- For the Topping:
- 3 tablespoons cold unsalted butter cut into cubes
- ½ cup 60g all-purpose flour
- 3 tablespoons granulated sugar
Instructions
- Preheat & Prepare the Pan:
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin pan with paper liners.
- Brown the Butter:
- Melt butter in a small saucepan over medium heat.
- Stir and cook until golden brown bits form, and the crackling subsides. Remove from heat and let cool slightly.
- Mix the Wet Ingredients:
- In a medium bowl, whisk together milk, egg, egg yolk, and vanilla.
- Stir in the browned butter until well combined.
- Combine Dry Ingredients:
- In a separate large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine Wet & Dry Ingredients:
- Add the wet ingredients to the dry mixture and stir gently.
- Fold in the blueberries carefully.
- Make the Topping:
- In a small bowl, rub together butter, flour, and sugar with your fingertips until crumbly.
- Fill & Bake:
- Divide the batter evenly into the muffin cups.
- Sprinkle the topping over each muffin.
- Bake for 18-20 minutes, until golden brown and a toothpick inserted in the center comes out clean.
- Cool & Serve:
- Let muffins cool in the pan for 15 minutes, then transfer to a wire rack.
- Serve warm or at room temperature.
Notes
- Make-Ahead Tip: Muffins can be stored at room temperature for 2 days or frozen for up to 2 months.
- Variations: Try swapping blueberries for raspberries or a mix of berries!
