Brown butter blueberry muffins are soft, flavorful muffins topped with a buttery streusel. Homemade Blueberry Muffin recipe that yields soft muffins, bursting with blueberry flavor.
What are brown butter blueberry muffins?
They are exactly what they sound like, but so much better! With just an added step or two of taking butter and browning it, before using, you can really add a lot of depth and flavor to your muffin recipe. With the oatmeal streusel topping for muffins resting on top, every bite of the delicious muffin will taste gourmet.
Browned butter can turn an ordinary recipe and make it extraordinary. It’s a simple little step that can do so much. Browned Butter adds a depth to the flavor. It’s somewhat nutty, but more toffee like. note to every bite it makes a huge difference, try it once and see what I mean!
Brown butter blueberry muffin ingredients
-Butter: Use a stick of unsalted butter in the muffin batter and an additional two tablespoons in the streusel topping. While you can use salted butter if you prefer, you may wish to omit the salt so that the muffins don’t turn out too salty.
-Flour: There are 1 ½ cups of all-purpose flour in the muffin batter and if you read the notes at the bottom of the recipe card, you can choose to add more flour into the streusel topping.
-Brown sugar: Brown sugar helps to give us a little better flavor than regular sugar and adds a little chewy goodness to the outer parts of the muffin. You can make your own brown sugar by combining 1 cup of white sugar with 1 tablespoon of molasses. You’ll need brown sugar for the batter and the streusel topping.
-Baking powder: This leavening agent will help the muffins to rise up beautifully so that they are soft and fluffy mounds of deliciousness and don’t fall flat to expectations.
-Salt: It helps to make the other flavors in the recipe develop and taste great.
-Buttermilk: Buttermilk works as a leavening agent and makes muffins moist and tangy. It’s a great ingredient you don’t want to forget but if you have none available, you can mix up your own by combining 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let rest 5 minutes and then use the amount needed.
-Egg: A large egg is needed to help combine the muffin batter and improve the texture of a baked muffin.
-Vanilla extract: A teaspoon of vanilla extract will help to make this muffin recipe taste incredible and works as a great base point for the other flavors to layer off of.
-Blueberries: You can use fresh or frozen blueberries in this recipe, but if you choose to use frozen, do not thaw them beforehand.
-Oats: Using oats in the streusel topping will help to give a nice appearance and subtle chew to the muffin in every bite. If you wish to omit the oats, check out the notes in the recipe card!
-Walnuts: Chopped walnuts go great on muffins, don’t you agree? You can leave them out if you want the recipe nut-free but I personally love the way they work with the flavors and textures here.
-Preheat your oven to 400F degrees and line a muffin pan with liners, then set it aside.
-In a small saucepan on the stove, melt and brown your 1 stick of butter over medium heat. It will foam and crackle, swirl the pan around occasionally to prevent burning.
-When the butter is brown and smells nutty, remove from the heat and let cool.
-Whisk together the flour, brown sugar, baking powder, and salt in a large bowl.
-In a small bowl, combine the browned butter, buttermilk, egg, and vanilla.
-Add the wet ingredients to the dry ingredients and then mix them together with a spatula until they are just combined. Do not overmix. Leaving a few streaks of flour is okay because it will be mixed more when the blueberries are added.
-In another small bowl, place your blueberries in and sprinkle them with 1 tablespoon of flour, toss to coat. This will help to prevent them from falling to the bottom of the muffin batter. (Pro tip)
-Gently fold the flour-coated blueberries into the batter mixture.
-Evenly divide the batter among 12 muffin cups.
-Prepare the streusel topping by mixing all of the ingredients in a bowl with a fork (or your fingers) until it’s combined and formed into a wet crumbly mixture.
-Sprinkle the streusel over the muffins and then bake for about 20-24 minutes, or until a toothpick can be inserted and come out clean.
Brown Butter Blueberry Muffins
- 1 stick unsalted butter (116g)
- 1 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups blueberries (fresh or frozen, but do not thaw)
- 2 tbsp butter, melted
- 1/4 cup oats
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts
- Preheat the oven to 400°F and line a 12-cup standard muffin pan with paper liners.
- In a small saucepan, melt the butter over medium heat. Once melted, keep on heat, it will start to foam and crackle. Swirl the pan occasionally.
- Cook until the butter starts to turn brown (brown bits will form first in the bottom) and smells nutty. Keep an eye on it and swirl occasionally so it does not burn. Remove from the heat and set aside to cool.
- In a large bowl, whisk together the flour, brown sugar, baking powder and salt.
- In a small bowl, whisk together the cooled browned butter, buttermilk, egg and vanilla.
- Add wet ingredients to dry ingredients and mix with a spatula until just combined. Do not overmix. A few streaks of flour in the batter is ok and will be incorporated later when you mix in the blueberries.
- Put the fresh or frozen unthawed blueberries in a small bowl and sprinkle 1 tablespoon of flour over them to coat the blueberries to prevent them from sinking to the bottom of the batter. Gently fold the flour-coated blueberries into the batter.
- Evenly divide the batter among the 12 muffin tin cups.
- In a small bowl, mix all the topping ingredients with a fork or your fingers until combined to form a wet crumbly mixture.
- Sprinkle over the muffin batter in the muffin pan cups.
- Bake until the muffins are golden-brown or a toothpick inserted in the center of a muffin comes out clean, about 20-24 minutes
- I reduced the sugar in the muffins since the topping has enough sugar to make it sweet. But if you would like them sweeter, add ¼ granulated sugar to the muffin batter, it works well too.
- Walnuts can be substituted for other nuts, such as cashew or pecans. Or you can leave the nuts out altogether if you don’t want them and increase the oats to half cup.
- I like a lot of streusel on my muffins, so I make this amount. But you can reduce the recipe by half if you don’t want that much streusel topping.I use oats to make the streusel for extra crunch. You can substitute for all-purpose flour if you do not want to use oats.
Can blueberry muffins be frozen?
Yes! Blueberry muffins do great in the freezer and can make for an easy snack on the go when you’re meal planning too. Simply let your muffins cool completely after baking and then individually wrap them in plastic wrap before placing them in an airtight container or plastic bag. Then freeze until you’re ready to eat. Let them thaw on the counter for about 15-30 minutes before eating.
How to store blueberry muffins
Blueberry muffins do great stored in an airtight container at room temperature for up to a week. If you want them to last longer, the freezer is a great option, but keeping them in the fridge can cause them to dry out faster and should be avoided.
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With brown butter blueberry muffins, you’ll never want to go back to ordinary muffins again. Brown butter blueberry muffins are soft, flavorful muffins topped with a buttery streusel. Homemade Blueberry Muffin recipe that yields soft muffins, bursting with blueberry flavor.