Go Back
Browned Butter Blueberry Muffins

Browned Butter Blueberry Muffins

These Browned Butter Blueberry Muffins are rich, moist, and bursting with fresh blueberries. The nutty, caramelized flavor of browned butter adds an irresistible depth, while the crumbly topping brings the perfect crunch. A must-try for breakfast or brunch!
Prep Time 20 minutes
Cook Time 20 minutes
Course Desayuno
Cuisine American
Servings 12 muffins
Calories 220 kcal

Ingredients
  

  • For the Muffins:
  • ½ cup 113g unsalted butter, melted until browned
  • cup whole milk
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • cups 280g all-purpose flour
  • ¾ cup 150g granulated sugar
  • 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!
Keyword Blueberry muffins, browned butter muffins, easy muffins, homemade baking, brunch muffins