Browned Butter Blueberry Muffins

October 11, 2024 by Baker Recipes, Updated October 11, 2024

Deliciously moist blueberry muffins infused with the rich, nutty flavor of browned butter, perfect for breakfast or brunch.

Ingredients

• ½ cup (1 stick, 113 grams) unsalted butter, melted until browned
• ⅓ cup whole milk
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 ½ cups (187 grams) all-purpose flour
• ¾ cup (150 grams) granulated sugar
• 1 ½ teaspoons baking powder
• ¾ teaspoon salt
• 2 cups fresh blueberries

For the Topping

• 3 tablespoons cold, unsalted butter, cut into ½-inch cubes
• ½ cup (60 grams) all-purpose flour
• 3 tablespoons granulated sugar

Instructions

1. Preheat your oven to 375°F (190°C) and position a rack in the upper third. Line a muffin pan with paper liners.
2. In a small saucepan over medium heat, melt the butter and continue cooking until it turns golden brown with small brown bits forming. Keep a close eye on it to prevent burning.
3. In a mixing bowl, whisk together the milk, egg, egg yolk, and vanilla extract until well combined. Stir in the browned butter.
4. In a separate bowl, mix the flour, sugar, baking powder, and salt.
5. Pour the milk and butter mixture into the dry ingredients and gently stir until just combined. Carefully fold in the blueberries.
6. Divide the batter evenly among the muffin cups.
7. To make the topping, combine the cold butter, flour, and sugar in a bowl. Use your fingertips to rub the ingredients together until crumbly. Sprinkle this mixture over the muffin batter.
8. Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
9. Allow the muffins to cool in the pan for 15 minutes before transferring to a wire rack. Serve warm or at room temperature.

Nutritional Information (per muffin)

Calories: 200, Total Fat: 9g, Saturated Fat: 5g, Cholesterol: 40mg, Sodium: 150mg, Total Carbohydrates: 30g, Dietary Fiber: 1g, Sugars: 12g, Protein: 3g