Brown Butter Blueberry Muffins
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.
Servings: 12 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.
Calories: 240kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 88mg | Potassium: 138mg | Fiber: 1g | Sugar: 16g | Vitamin A: 343IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg