There are three things I want you to take away from this post. No foolin’ around… I’ll get straight to the point.
One. You’ll want to stop by tomorrow if you think you might like to be one of those people that attends my (holy heck yes!) summer party. It’s in August. It’s for real.
Two. You know that part of the pedicure when the lady at your feet goes to it with a pumice scrub? It’s at that point that I have to try with every ounce of who I am, not not not to kick her in the face. I’m ticklish. Extremely. Now you know.
Three. These blueberry muffins are (yes) perfect. Straight forward. Simple. Summer. One whole hell of a lot better than the stale coffee shop version… perfect. How often do I say something is perfect? Not often. Fact.
Browned Butter Fresh Blueberry Muffins
adapted from The Gourmet Cookbook
makes 12 glorious muffins
7 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
2 cups fresh blueberries
For the Topping
3 Tablespoons cold, unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar
Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line muffin pan with paper or foil liners
Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.
Whisk milk, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.
Whisk together flour, sugar, baking powder and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.
Divide the batter among muffin cups and spread evenly.
To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.
teacherhansen
I used the exact recipe with 2c rhubarb instead of blueberries. I upped the topping to half cup brown sugar with cinnamon. it was sweet/tart. will make again!
Vicki
There used to be a share button that allowed me to pin your recipes to find later…I don’t like to print which wastes paper and ink. Can you provide a way to do this again? Many thanks!
Babbott
Could I mix the batter up the night before and bake them the following morning?
joythebaker
Yes, for sure!
Gina
Fave recipe since 2009. I’m busting these out today for Christmas. That you for being so awesome.
Sarah Kriehn
These are seriously the most bomb-ass muffins I’ve ever made/experienced/tasted. I’ve made them at least three times now but unfortunately I haven’t had the opportunity to share them with anyone because I just end up hoarding them for myself every time…
Thank you for the baking magic you’ve introduced to my life :) Keep on being amazing!
Joanna
I made these with my 2 year old son on Saturday morning. He enjoyed it so much and they were delicious! Thank you Joy. :)
Rachel D
These are absolutely my favorite muffins ever!!! I have made them several times and they always turn out amazing. I’m wondering if anyone has any experience freezing them. I’m having a baby in a couple weeks and want to make a big batch and freeze them so I can grab one whenever I want. Thought?
Jennifer Wilson
Joy, these are the best homemade blueberry muffins I’ve ever had! My awesome husband made them at my request on Saturday, and I’m finishing up the last ones today…2 days later. And still marvelous! Thank you!!! :)
Jennifer
I made these for the first time last night, and they are delicious! My boyfriend practically swooned. Also the first time I’ve made browned butter! It really adds a nice buttery caramel flavor.
reem
thank you very much this recipe is awesome.. i keep doing it i just love it… i like to add to it lemon zest it will give it nice touch..
thank you again..
Lisa
Would I be able to use vanilla almond milk in place of the whole milk? I’d like ot make these for a brunch tomorrow. Thank you!!!
joythebaker
sure.
Julie Ann
I made these for my son’s kindergarten class for “Special Snack” and I had to make an extra dozen for our family because they are PERFECT. Well done Joy. Other mommies…the gauntlet has been thrown.
Carlina
I’ve got these guys in the oven right now! I hope they taste as awesome as they smell. thanks for the recipe :)
Erica
Hi Joy! I am a teenage baking blogger! I made your recipe as a part of a series on my blog called Recipe Showdown, and it did really well against the competition (Smitten Kitchen and Cooking Classy). Here is a link to my notes https://cannella-vita.blogspot.com/2013/02/recipe-showdown-blueberry-muffins.html#
Mandy
Does anyone know whether I can use a loaf tin rather then muffin cases? I love this recipe!
joythebaker
You’re best off finding another recipe suited for the loaf pan, this one was intended to be muffins. I don’t think there would be enough batter to fill a loaf pan.
Emily
I made these yesterday- the best blueberry muffins I have ever tasted! Never used browned butter before and was a little nervous but they were scrummy and the butter gives them a proper wintery taste :)
Laura
These are gorgeous. Will be making soon.
Lauren
Wow just what I’m looking for, but I wonder If I could use Greek yogurt in the recipe to use up some in the fridge that needs used up.
Lori
The font size and color makes this recipe hard to read. It should be easier on the eyes and stand out better.
Monique @ Ambitious Kitchen
I knew I had to make this as soon as I saw it. It’s finally in my oven baking. I doubled the recipe to make a cake for a church group tomorrow! Thanks Joy.
Tarts and Crafts
I love this recipe! Thank you so much for sharing. Amazing with a cold glass of milk! I tried it without the crumble topping and it was still awesome.
Stacy
These were wonderful!! The browned butter gives them a really lovely flavor. Approved by everyone in the family (Daddy, Mommy, and 2 little girls age 2 and 4). Definitely a keeper! Thanks so much!
Catalina
Hi there, I also Love, Love to cook and these sound so, soooooooooo awesome, but I do have a questiion. I do not cook with egg yolks, can I use just the egg whites and would they turn out. Thank u. :)
Lana
Just made these and they came out perfect. It’s a very light and moist cake. Thank you!
Lauren
I know that nobody chose a recipe with the word butter *in the name* because they were looking for a healthy snack, but I thought I would leave a note that I had very good results halving the butter and replacing with a quarter cup of unsweetened applesauce. Thanks for another yummy recipe, Joy!
Jodi
I made these muffins on Saturday…they are absolutely amazing and by far the best blueberry muffin I have ever made! Thank you for sharing!!
Eliz. K
Made these today! I’ve been craving blueberry muffins, and I figured you’d have a good recipe :-) I used frozen blueberries, since it’s January, and a vanilla crumb topping that I had frozen from another project. They turned out wonderfully! (And my husband likes them too :-) Thank you!
Lauren
Made these this weekend. So delicious! Thanks for sharing
Mama J
Hi Joy,
I’m baking these, whilst eating some chocolate chip cookies, and I plan to fully commit to several muffins once they’re done. And since I’m pregnant, it’s totally allowed. Real life, right? Right.
Thanks for visiting our fair city of St. Louis this past week! We heart you here.
joythebaker
totally real life. happy pregnancy!
bloomie
I’ve been searching for the perfect blueberry muffin recipe for years and this is it. It is, without a doubt, the BEST blueberry muffin I have ever, ever, ever eaten, let alone baked myself. Divine.
Lydia Raven
made these muffins a few times now, first muffins I’ve ever made.
honestly, i was a little confused with the browning butter procedure as it was new to me, but once I got the hang of that it was fairly simple and the muffins tasted SO YUMMY.
I made them for my family when i was visiting home from college and my mom said they were better than hers! <3
No compliment can beat that!
Thanks for sharing you're wonderful baking adventure with us!
Blueberry Muffins
These muffins are really good. The only thing I might add is a little extra granulated sugar on top to sweeten them up even more. Thanks for the recipe!
Heather
I made these this weekend and perfection. We had some left over lemon curd I made previously and dipped them in and it was even yummier. Will definitely make these again. Loved the taste the browned butter gave them.
Meredith
Joy,
You really weren’t foolin’ when you said these are Glorious! The browned butter gives them such a delicious flavor. They are a real “high class” kind of muffin, all fancy looking and such. They taste wonderful, not too sweet, the blueberries really stand out. Love!
Amanda
I added lemon zest to these babies and it really perked em up! These were yumdinger. Thanks for the recipe, Joy! :)
One in a Brazilian
I adapted this recipe and made it into a coffee cake. I also made it whole wheat and added lemon zest. DIVINE!
nikki :o)
Hello Joy,
I’m baking for a fundraiser…any tips on making these muffins gluten free?
PS. I’ve made the peanut butter banana bread and the whole wheat chocolate chip cookies and both were amazingly delicious and received many great compliments! Love your blog!
joythebaker
Making these muffins gluten free is an entirely different recipe that I haven’t experimented with yet.. Sorry I can’t help you exactly now.
Christine
Loved these muffins:) I’m a baker too:)
Keep it real!
Amy S.
Good gracious these muffins are amazing! Best blueberry muffins ever! My husband said he’d marry me all over again for more muffins! :) Thanks for the wonderful recipe…
CC
SO I made these today and my guy totally LOVED them!! You are a genius madame!!
cocidodesopa
Browned butter? This is something I have never heard of and I have to make definetely! Not to mention the crumble on top! Awesome recipe!
Thanks for sharing! Cheers!
Macrina
Hey, thanks for the tip. I’ve just devoured my first one, wow! I’ll have to be seriously disciplined not to face-cram every last one before hubby gets to try one.The lemon zest in the topping is omg, yummo!! Lemon and blueberry is my favorite combo since like…well since lemon and raspberry!
Mine took at least 25 minutes to bake up, but that’s surely because I used 1 cup white whole wheat flour and only 1/2 cup of all-purpose. For everything else I followed your instructions. Even with the whole wheat, they still turned out just perfect, such a moist and delicious texture…
Thank you sooo much for this recipe! You are truly a baking genius.
Macrina
Hi Joy,
If I don’t have any liners, could I make these puppies without? I don’t want to ruin their perfection… Also, what do you think about adding a bit of lemon zest to the topping?
p.s. My feet are so ticklish, and I love pedis, so I understand your predicament :)
joythebaker
just butter and flour the muffin cups. that should do the trick!
Michael Lange Optometrist
So delicious!!!!!
Melanie
Thanks!
Melanie
Should I lower the temperature if I want to make these into jumbo muffins? Or just bake them longer? They look super delicious!
joythebaker
350 and bake them longer.
Leah
Oh my gosh. I just pulled these out of the oven and they smell amazing!! Thank you so much! I can’t wait to try more of your recipes!
Mary
These blueberry muffins were delicious! My whole house smells like browned butter, which is wonderful. Thank you for the recipe.
Miss Melis
Best. Blueberry. Muffins. Ever. Ever. Ever. Ever. Topped them with citrus sugar instead and that still gave it a great crispy crunch on top. My kids devoured them. Who am I kidding, I devoured them. Thanks!
Kelsey
JOY!!! Absolutely divine. Thanks for sharing :)
xox
Grace
Thanks so much for your lovely recipe! These are my all-time favorite blueberry muffins (:
janet
These were great muffins. More like a mini cake then a muffin though. Dense, heavy yet light with teh vanilla crumb. I filled mine with blueberries and peaches. Divine.
I wrote about it here: https://tastespace.wordpress.com/2010/08/29/blueberry-peach-brown-butter-muffins/
Andrea
These muffins are flipping awesome! Brown butter in muffins… you have just revolutionized my world. Thank you Joy!
Susan
I have to struggle not to kick the pedicurist in the face, too!!!! LOL!!
These look AWESOME!! Can’t wait to try them.
Nicole M.
Made this recipe yesterday morning & they were scrumptious!!! I baked mine for a couple of minutes longer because the centers were still doughy, but they turned out really good!!! Bless you for that crumb topping & browned butter too, I’ve never made muffins ever and my first experience was a great success!!
Lori Jean
I’m going to have to try these!!! And the crumble on top looks lovely!!!
celia
I made these muffins yesterday-the browned butter gives it a wonderful flavor. I have never made anything with browned butter before. Amazing muffins-thanks for the recipe.
Katherine
Made these muffins for “Muffin Monday” at work and they were a HUGE hit. Sweet and light, and even better the next day. Thanks for the recipe- they truly are glorious.
Steffi
Hey, Joy. I am absolutely in love with these muffins and you. Thank you so very much for existing. <3
Nissa
Just picked some fresh blueberries in the pouring rain this morning before I saw this recipe. Now am going to try recipe! Looks yummy.
Freshy
Dear Joy,
These muffins are awesome. Your blog is awesome. Um…you are awesome. I have a not-so-secret girl crush on you. Seriously. Hope you don’t mind.
Freshy
Piret
Just made them and they came out super delicious. Even my dad said more than once that they are really good, even perfect =)
Mindie
I just discovered your blog today, and I just HAD to make these muffins. Wow wow WOW!! Best blueberry muffin I’ve ever tasted without a doubt! Thank you so much for posting this! (Albeit a while ago, but good recipes never go old, right?)
Jordan
I made these for Saturday morning breakfast/brunch, and they were sooo good. I’ve always loved the from the box muffins with the crumbles, but I’m a made from scratch kind of girl at heart–these were perfect! Just the smell of the butter as it browned was ridiculously good, and the muffins were even better!
Kayla
Just made a batch of these muffins this morning and just now got to sit down and ENJOY it! Yum!!! These are SO good and the topping just makes them perfect! I have been in a constant search of the perfect recipe…and I found it! Now, I think I’ll be living on these, as I have 10 frozen bags of blueberries in my freezer (and this is a much better use of them than smoothies) :) Thanks!
wewe
I just linked you recipe to my blog and copied the recipe into my blog with slight modification. I hope you don’t mind. If that is not ok, I will take it out from my blog. Anyway, that is such a great recipe and I enjoyed the muffin so much!
Season
I just made these, and they are indeed perfect. I’m new to browning butter and wasn’t sure if I was supposed to put the browned bits in for fear that it would make it taste burnt or something. But I added them and it was fine. I just ate 2 of them and wouldn’t change a thing about them. Thanks for sharing! I knew you wouldn’t let me down, that’s why I bet 2 cups of blueberries on it. :)
Therese
hi I was wondering what would be a good trick to use if you only have frozen blueberries
joythebaker
for frozen blueberries, just thaw them in the fridge overnight and drain the juices off before adding them to the batter!
erinm
These are friggin amazing, yet so simple. put a some icing with a hit of lemon and call it a cupcake, the hubby loves em!
sloeginfizz
I’ll be baking these AGAIN tomorrow for the boy’s 40th birthday: They are the ONLY thing he has requested. They are that good.
joythebaker
Love this! Happy Birthday to your boy!
Bethany
omg! I love these muffins. I made them a few weeks ago and thought they were awesome. I made them again this morning using my new kitchen scale and buttermilk and they were super awesome. the scale helps a ton. Thanks!
Katie Greenlaw
Joy, these were amazing! I have can’t get enough of brown butter recipes, and I have no clue how I missed these on your site until now. I sent my husband on a business trip this morning, and made him these before he left. He said it was his favorite pre-business trip breakfast thus far! It’s a keeper! :)
Mahvish
very moist best tasting muffins!
megan
I just made these the other night and I love them! My husband says they’re the best blueberry muffins he’s ever had. Well, I made them with black raspberries, because that’s what I had in my freezer. They’re great!
I posted about them on my blog as well. :)
Jamieanne
I just made these muffins today – I agree, they are perfect! I had to make some changes though since I am out of sugar. I substituted 1/2 cup of honey for the sugar, reduced the milk to 3 tablespoons and added a pinch of baking soda. I also used frozen mixed berries (blueberries, blackberries and raspberries) instead of fresh blueberries. They came out so moist and flavorful! I just love recipes with browned butter! Thanks for sharing, Joy! :)
Angie
You’re right.
These are absolutely perfect.
You’ve spoiled me for life – I won’t be able to eat another muffin now.
Well…maybe I will. But I’ll compare it to these.
Emma Wright
So good, made them for a housewarming brunch today and they were a hit.
shely
pls tell me if i can use frozen blue berries ?
sunday
for those using frozen blueberries, they will take a decent amount longer to cook (i believe mine took about eight minutes extra, so dont be scared). i would also suggest using less than two cups, as frozen blueberries carry extra moisture and are more prone to bursting; mine ended up a little bit more like a buckle or cobbler than a typical muffin.
i was a little skeptical about the streusel not having brown sugar since i usually prefer it that way, and also of how much streusel it made– i did not use it all because it looked like my muffins were completely covered, but i really wish i had used it all! however, the amount that i did use browned well and looked quite nice.
i will be blogging about the full process tomorrow at http://www.sundaybaker.wordpress.com
Melissa
We had some blueberries that we were planning on making pancakes with but the morning ran away from us. So I went directly to your website and found this recipe. These are delicious and taste like no other muffin I’ve ever had. Keep on baking!
Suzie
I just made these. My son and I are going crazy over the smell. Can’t wait to eat them. I am so glad I found your blog. Thanks Joy!
bakermee
Theese are amazing. I made with buttermilk in place of whole and as I usally double the vanilla I used 1 teaspoon vanilla 1 butter/vanilla bakery emulsion. Best muffins ever, I made again the next day with cherry halves.
Thanks for the recipie
Erin
Delicious. A fine use of my precious blueberries in this scant blueberry year… Maybe next year I can make even more.
Lisa
Hi, I just wanted to say that these muffins taste amazing – sadly mine didn’t come out looking as beautiful as yours as they needed longer in my oven and they sunk a little when I opened the door. Despite them sinking, they tasted amazing, I really love the idea of using browned butter!
I will be trying more of your recipes. Thanks. :)
Jessica
Found this recipe (made the muffins and loved loved loved them), looked around and found about 162 recipes that I want to try (up next, the apple pie! yeah!), and you are now my go-to food blog. Keep it up!
allison
WOW! Just baked your blueberry muffins. I am a California girl unless it’s sumer time, when we live in Maine with our 5 kids. Nothing like bringing home blueberries fresh off the farm and doing a little baking. These were BY FAR the BEST BLUEBERRY MUFFINS we’ve ever had. Thank you so much for sharing your gift with others!!!
Happy Baking!!
Trevor
Just a note to say that I made these and they were as fantastic as you said. These are in line to become a weekly tradition.
Allie Z
YUM!!!! I just made these on Sunday morning for my house guests. A-M-A-Z-I-N-G.
THANK YOU Joy the Baker for sharing the love!
Allie
Java Cupcake
Good Morning!!
I made these cupcakes and then blogged them today!! :) DELISH!!
Check it out: https://www.javacupcake.com
Thanks Bakerella!
<3 Betsy
ginny
these were great! I used frozen berries as fresh are hard to come by in Seoul :) My 10 year old loved them and she is as picky as they come, thanks! Love all about your blog!
Alex
Hi Joy, I wanted to share a tip I stumbled on…. the first time I made them, I was running low on All-purpose flour, so I used about 1/2 cake flour for them… it made them so much fluffier.
When I made them the second time, with all-purpose and no cake flour, the first thing out of my husbands mouth… after he chewed was “what did you do differently? they were better last time.”
So I recommend about 1/2 cake flour!
Anri
Thank you so much, I have been looking for a good blueberry muffin recipe forever, and have finally found one. I made these as well as your apricot blueberry cornmeal ones. I also adore the fact that your recipes make just the right amount of batter, that’s hard to do. Just one question, I find that I have to bake my muffins for about 7-10 minutes longer than specified times, have you gotten any other feedback like this? Do you use a convection oven, that could be why. In any case, thank you again for sharing your excellent recipes.
Alex
I made this over the weekend with half blueberry, and half raspberry from my garden…
they were the BEST muffins I have ever made. I will be making more very soon!
I do wonder how an oatmeal crumble would be on top instead… maybe I will try that and report back.
Nicole aka Gidget
I think I’ve officially retired the boxed muffins in our home. Thanks, Joy! These were delicious!
Jen K
I made these today and they were absolutely fabulous! I tried a browned butter cookie at christmas for my nephew who is allergic to nuts and loved that. I would love to see more recipes with this wonderful ingredient. Thank you for a wonderful recipe!
Katie
Joy, every recipe of yours I try has been absolutely fantastic and these muffins lived up to that standard. Amazingly moist & buttery. Thanks!!!
Nicole
Just made these babies this morning and after offering one to our landlady, piping hot from the oven, she gave us the four-star housekeeping award. Coincidence? I think not. TRULY amazing muffins. Thank you!
Annabeth
Thanks for the delicious recipe! I made these this morning, and ate three immediately. I probably would have eaten more, but I had to share the dozen with 5 other family members….sigh.
They are YUMMY! I used frozen blueberries, and it made the batter really stiff because of the cold, but they still turned out marvelous!
Amy
Joy, I made these yesterday. FABULOUS. I only had 1 cup of blueberries on hand, but I had raspberries, so I combined them; a slight alteration.
I had to step away from the pan or I would have eaten all of them in one day.
Avanika (Yumsilicious Bakes)
These muffins look soo good! And I have the same problem during a pedicure! I’m super-ticklish
Christine
Yum! Going to the u-pick this week and now I know what to do with my buckets o’ blueberries. Mmm-hmmm.
Eridqua
I have been buying a TON of blueberries this year. It seems like they’ve been in the stores since February here in CA, and they’ve been super cheap too. Needless to say, I’ve been making lots and lots of blueberry muffins. I already have a favorite recipe, but decided to try this one out for a change, and I was really glad I did! I really enjoyed them, and will definitely use this recipe again. Also, I think I had a REALLY good batch of bluberries this time which made them just that much better. :)
Sue
Just made these this morning and they are divine!!!! I made a couple alterations out of necessity (buttermilk instead of whole milk and only a cup or so of blueberries). These are the BEST I’ve ever had. THANKS!
FusilliAmy
I made these muffins on Sunday morning. These were a) my first experience making muffins from scratch (yeah I know, something IS wrong with me), b) my first experience with browned butter (OMG a dangerous discovery!!) and c) THE.BEST.MUFFINS.EVER!!!
The batter’s consistency scared me a little as it seemed thick and not what I thought it would look like, but I reread the instructions and trusted myself and whew! Soo good!
Thank you for sharing the recipe :)
Julie
These look SO delicious! Thank you!
Nakiya
Thank you SO much for the recipe! I made this for a party and they were a HIT! I’ve passed around your recipe to my friends- we all agreed this was our favorite blueberry muffin recipe by FAR!
jenn3250
I made these this morning! They were perfect and quicker than I imagined. I did goof up though…2 cups of fresh blueberries is completely different than 2 cups/whole bag of frozen little blueberries. Let’s just say my muffins were…purplish.
Amy in OH
Joy, I made your muffins this morning and served them for lunch with Fresh Corn Chowder. We could really taste the browned butter. They were delicious and my lunch guests enjoyed them too. Thanks for the recipe and your wonderful and fun blog!
Amy
CookiePie
EVERYTHING is better with browned butter – these muffins look and sound so delish!!!
Geraldine
I have been on the hunt for BBM’s for months. Wasted alot of ingredients and finally stumbled to Joy’s website and I have been baking my toes off. These muffins are fabulous and so visually appealing too. I’m thrilled no more wasted ingredients.I was a little scared at the batter stage it looked too thick but I followed through and I have the most perfect moist blueberry filled delight. I love that lil crunch from the topping.Thanks Joy
Constance
I made these today and they are my new favorite. I usually do a streusel topping with brown sugar but this blond version is just perfect with the brown butter. I’m taking this recipe with me on vacation to make with huckleberries. Thank you, Joy!
Millie
lol! Just yesterday, my husband says “I should buy some blueberries and make you make me some blueberry muffins!” (I can’t stand blueberries – yes, I know I’m weird – so I don’t make them at home.) So, he bought some last night and I’ve been looking for a muffin recipe for the last five minutes. That, and I needed my Joy fix. I haven’t been online in almost a week because I’ve been so dang busy. Needless to say, your recipe looks great and he LOVES browned butter. I know what I’m doing this morning. ;)
Malin
They most certainly look perfect! Tomorrow I’m off to the mountains for some blueberry picking :) Now I know what to do with them once I get back…
Charlotte
Oh these are fantastic!! Browned butter is my new best friend.
And a lesson learned today: The batter SHOULD be thick. Dont over-stir or add extra liquid. The batter will get “tough” if over worked. Just follow the recipe and all will be well.
Mai
Finally! I found my go to blueberry muffin recipe. I made these muffins this morning and they were great. I hope I can save a few for tmrw : ) The browned butter taste was divine. I didn’t have fresh blueberries, so I added a cup of frozen. I also added lemon zest.
Amanda Q
Girrrrrrl! These are to die for! I made them last night, and holy heck… they ROCK! It’s like the recipe came down from the heavens!!!!
Christine
I made these this morning and they are HEAVENLY!!! I had never made anythng with brown butter before, but I sure will again! Thanks for the yummy recipe.
Vicki
Back to Trader Joe’s for blueberries!
Jessica Mondres
Best muffins I have ever tasted. So freaking good. I made these tonight. I only had 1 cup of blueberries so I also added 1 cup of chopped strawberries. They were ridiculous. Warm, melty fruit, and the topping tasted like crumbled up shortbread. Also, the batter kind of tasted like rice krispie treats. Also, yes, I do eat the batter left in the bowl. Thanks!
Jen
Hey Joy, I just wanted to say thanks. My grandma passed away this morning. I made these muffins tonight and it reminded me of all these memories I have of her teaching me how to bake. Making the topping brought back the memory of her teaching me how to make the topping for apple crisp. She always liked to do it with her hands. I’m really going to miss her.
kelly
i didn’t think anything could get better than the raspberry and jam muffins but now you’re tempting me. mmmm, can’t wait!
Megan
I wish I could come to the party… but I’m in Boston, so I don’t think it’s going to work out!
On another note, those muffins… wow. They look great! I have tried several blueberry muffin recipes and still not found one I’m completely satisfied with… this could be the one!
Ariel
These look lovely, and since there’s a sale on blueberries this week, I’ve been looking for another blueberry muffin recipe to try (the last one was just missing…something. Not sure what). Thank you! I’ve been reading your blog for a while now but am always too shy to say anything. But blueberry muffins! That got me out of my cave :)
Carrie
I have the same urge during my pedi too! I’m sooo ticklish. When I get the rare facial I always scrunch my neck up when the facialist tries to massage it or put on whatever junk they put on my face lol. The only thing that keeps my from kicking the manicurist though is the fact its my best friend. I don’t think that’d be too good for the friendship! lol. I wish these muffins would magically show up in my oven. I have a summer cold and these would be awesome right now!
katie
Also quite happy with the little “Print this recipe” button!
This look great, browned butter anything looks great! Add some blueberries and i’m sold!
Melissa
I laughed so hard about the pedicure part. If you look at my face during that part of a pedicure, I’m usually grimacing horribly! And my foot sometimes flinches involuntarily! And I have actually laughed out loud before. So embarrassing! It’s good to know that other people go through it too.
Erin
I’m exactly the same when I get a pedicure. I’m SOOO ticklish!
Elle Bee
These look delightful. Thanks for the recipe!
The Duo Dishes
The browned butter trick would probably work in a variety of sweets. Gotta keep that one in mind.
Jessica
thanks for the recipe, a friend of mine is getting married on Saturday, and these will be perfect to suprise her with at the beauty salon.
nicole
Yes please. I’ve been looking for a new muffin recipe and I think these will do the trick!
Deanna
Look totally scrumptious!
michaela
i get ticklish when the file my toenails. i try not to wiggle.
MelissaJane
I am all about browned butter. I just made a banana cake with a browned butter frosting (basic butter-and-confectioner’s sugar frosting) and the flavor was AMAZING. I also have a great carrot cake recipe that uses browned butter instead of oil…yum. Can’t wait to try these!
Dana
I too am extremely ticklish and am embarrassed to say that I HAVE kicked a poor woman in the face before. It was a total accident, but she didn’t heed my “I’m really ticklish” warning. Yummy looking muffins, by the way.
Mollie
My husband just said last night “You havn’t made blueberry muffins for a long time.” Indeed I have not, and mostly because I havn’t found THE blueberry muffin recipe to end all recipes. This looks like it might be THE ONE. Can’t wait to make them. Thanks mindreader Joy the Baker. Something to add to your resume.
Catherine
Hi,
I love this post because last time I got a pedicure, I did kick the lady in the face. It was an accident. She just got really wild with the pumice. I didn’t hurt her, but I bought a ped-egg to do my feet at home, because I am afraid to go back.
Snowbell
They do indeed look perfect! Blueberry and butter what a heavenly combination!
Angie @ Many Little Blessings
Oh man! These look so good! I just made blueberry muffins for the first time not long ago. This might be my chance to try out some different ones, and decide which will be my go-to recipe for blueberry muffins.
My First Kitchen
JOY!!! Oh, how I’ve missed dropping by here. My excuse is sweetly lame – first pregnancy that throws everything off – but I realized very quickly how much I missed reading and drooling and loving all things food. So I’m here. Hopefully it won’t be another three months before I get to read about perfect muffins and apple pie granita (my universe might implode on that one), but it’s lovely to be here today. Off to read more. Have a great day…
Heather @ chiknpastry
There are already like, a bazillion good things about blueberry muffins. But then you add browned butter? a whole ‘nother level :)
Noreen
Yummmmm, Wow!! Those look amazing!! Your recipes make me happy – even the ones that I probably would not try (I am a picky, Plain Jane!!). Thanks so much for sharing =)
Megan
YUM.
I want to eat all 12 for breakfast, please.
Heather - Ghost Baker
Hey Joy! It’s pretty easy to see that you love blueberries & muffins :-) How would you rate the browned butter muffins compared to regular? How does the browned butter make it taste different? Thanks!
rachellake
Everything is better with browned butter.
I’ll be making these tomorrow, they look amazing.
the projectivist
thank you, THANK YOU, Joy for that little print button!
click!
dani
i’ll take 12 :)
Casey
Um, I want to make these right now. Oh, and I am totally with you on #2. I have to try very very hard not to jerk my foot out of their hands.
Georgine
I love anything with brown butter. That is how I make scrambled eggs. I brown the butter first! I will definitely try these. Thanks for the recipe and beautiful photos. And, I never have the pumice done. I literally start to sweat when they try.
Katie
They look delightful.
I tried out your vegan cake recipe, it was amazing! Thank you so much for sharing.
Katie xox
emily
Oh maaaan, Joy. I JUST made some “Blueberry Boy Bait” on Tuesday (Smitten Kitchen creation, and it’s yummmmmmmy!) But now? Well, now all I want are your blueberry muffins.
Julia @ Mélanger
Oh, I adore blueberry muffins. Love the topping!
Shushmi
mmm these look so much better than the skanky coffee shop type that I always end up buying – stale and kinda dry. Will definitley try making these as a treat! yum :)
Monica
Hi Joy,
This looks like a great recipe. Is there any chance you could start adding metric equivalents for your British readers? Also, can I substitute buttermilk for wholemilk because I’m intolerant to whole milk?
Thanks!
Stacy
I just made blueberry muffins last night BUT I am sending them all in to work with the hubs AND I still have a pint of blueberries left over in the refrigerator! Any ideas what I am going to be doing with them???? Thanks for sharing!
MrsMouse
Perfect for summer. These can be baked in my mini-cooker outdoors on the screen porch! Thanks so much for the summer food help, and one more in a string of lucious recipes. A Joy Party? That would be one where WE repay YOU by bringing wonderful things to eat from OUR kitchen to YOU, right? Hope it’s a wonderful day for you. You certainly deserve it.
Linda Y
was looking for the perfect blueberry muffin recipe & now i found it!
fact:love your blog!
fact: love your photography!
fact: your recipes are treasures!
Shauna
This is definitely on my to-do list for the weekend – thanks for giving me something to look forward to! Oh, and you’re not the only one who has to avoid kicking the poor pedicure lady in the face; I have that problem too. If you ever figure out how to deal with it better, let me know!! ;)
Kati
Joy,
First, I love your humor-it makes your baking even more delish somehow. And, second I LOVE the fact that your cupcake/muffin tins look like mine, worn with age and showing signs of overuse but still creating beautiful baked goods! The pictures of your muffins were beautiful. They look great-can’t wait to try them! I made some blueberry cupcakes yesterday w/ blueberry frosting–must be the cupcake/muffin “de jour” lol! I wish I lived closer so I could attend the picnic AND get a pedicure with you–I have the same dilemma-curse those ticklish feet! Thanks for another great recipe filled with beautiful photos, great looking food, and downright humor and honesty! u rock!
Cynthia
Hey tickle-ish lady, those muffins are bookmarked! :)
Rebecca
Gosh, these look so good. Blueberries are just coming into season here and I always snatch them up while I can never really thinking about what exactly I’ll do with them. Perhaps starting with these for easy summer breakfasts would be good. Thanks Joy!