My Best Browned Butter Blueberry Muffins

If there’s one thing that never goes out of style, it’s these Browned Butter Blueberry Muffins. Originally whipped up in 2009, they’re still a total homerun—warm, nutty, and bursting with juicy blueberries.

Let me take you on a little stroll down memory lane—back to 2009, when red velvet was having its moment, and I had just discovered the life-altering magic of browned butter. I was also likely very deep into my sidepart and statement necklace era when these Browned Butter Blueberry Muffins first graced the blog. The fashion was fleeting but the blueberry muffins have been a staple ever since. I’ve made these muffins more times than I can count in the years since. If I didn’t have the recipe completely memorized, it would definitely be taped inside my kitchen cabinet like a secret family heirloom.

Fast forward to this summer—I found myself making this blueberry muffin recipe on vacation with Will and some friends. We were in Lake Hamilton, Arkansas, trying to soak up a summer that, in all honesty, felt like it was just slipping though my fingers.  Somehow the memory of these muffins, eaten warm on a back porch over the lake? That didn’t slip though my fingers, thank goodness.

Not much has changed with the recipe over the years, but Karlee finally gave it the photo love it deserves. So here’s your friendly reminder to give yourself the gift of warm, buttery, blueberry-filled morning cake this weekend. They’re memory makers, even in the small stuff.

Here are the ingredients you’ll need to make my favorite blueberry muffins:

•  all-purpose flour

•  unsalted butter melted until browned and fragrant

•  granulated sugar

•  baking powder

•  kosher salt

•  fresh blueberries

•  whole milk

•  large eggs

•  vanilla extract

First up, we’re browning the butter. Melt it in a small saucepan over medium heat, swirling occasionally. It’ll foam and bubble like it’s throwing a little tantrum—keep watching until you see brown specks form on the bottom of the pan. It will also smell nutty and amazing. Once you’ve got that golden goodness, transfer to a small bowl to allow to cool (and stop browning).

While the butter cools, in a large bowl whisk together one whole egg, an extra yolk (for that rich, tender crumb), some milk, and a generous splash of vanilla extract. Now, slowly drizzle in your cooled browned butter while whisking—this helps everything blend together into a smooth, delicious mix. With that done, you’re all set to move on to the dry ingredients and those juicy blueberries!

In a small bowl, whisk together the flour, baking powder and salt to evenly combine before adding the flour mixture to the wet ingredients.  Just look at all those glorious specks of browned butter.  The flavor: luxury.  Add the blueberries, which will feel like entirely too many–just fold the batter with a rubber spatula and carry onwards.

Can you use frozen blueberries for this recipe?

Yes, absolutely! Just thaw and drain the berries before folding them into the batter.

With the batter ready, it’s time to line your muffin pan with paper muffin cups.  Top each one with a generous sprinkle of buttery streusel, giving them that perfect sweet crunch, especially if you go rogue and add walnuts or pecans to the topping.

Pop the pan into the oven, baking on the middle or upper rack for an even rise and golden tops. And the aroma? Candle worthy.

Take a stroll down memory lane with me this weekend! Bake them, share them, and let them be part of your story, too. We’ve always been in this together.

More muffin recipes? Yes absolutely!

Highly recommend these Perfectly Cozy Pumpkin Muffins or these Small Batch Lemon Poppy Seed Muffins!

Browned Butter Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Joy the Baker
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: about 40 minutes
• Yield: 12 muffins 1x
• Category: breakfast, brunch
• Method: baking

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Ingredients

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• ½ cup (1 stick, 113 grams) unsalted butter, melted until browned
• 1/3 cup whole milk
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 cups (280 grams) all-purpose flour
• 3/4 cup (150 grams) granulated 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 (60 grams) all-purpose flour
• 3 tablespoons granulated sugar

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Instructions

1. Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line muffin pan with paper liners.
2. 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.
3. Whisk milk, egg, yolk and vanilla until combined.  Add the brown butter and stir to combine.
4. 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.
5. Divide the batter among muffin cups and spread evenly.
6. 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.
7. 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.

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