Brown Butter Blueberry Muffins

The past few months I have been on a serious breakfast food kick. Cereal and toast just are not cutting it for me anymore. When I wake up, all I think about is bacon, eggs, waffles, and of course, blueberry muffins…well honestly I’m mostly thinking about bacon – but aren’t we all?

As much as I love my carbs covered in sugary warm syrup, there is something so comforting about a warm blueberry muffin right out of the oven. Not to say that blueberry muffins are healthy by any means, but you get what I’m saying. I’ve made my fair share of blueberry muffins over the past few years and each recipe is a little different than the last, but I think I’ve finally found my favorite one.

The best part about this recipe is that it requires minimal effort! Confession – I’m a little zombie like in the morning. I don’t want to speak, I just want my espresso and a delicious breakfast pastry and until that happens I just don’t want to tell you how I slept or what my plans are for the day. I love you, I’m sorry, just give me a muffin. So when I can wake up and just whip up some muffins quickly in silence, there just are no words for that. No words at all.

If you have not tried baking/cooking with brown butter yet, you just really don’t know what you are missing. Honestly, it may sound weird and unnecessary but I assure you it is life changing and completely necessary. Something as simple as a blueberry muffin can be totally transformed into utter greatness by essentially cooking butter until the milk solids start to get toasted or burned a little bit. Normally burning in the kitchen is a huge no-no but I give you permission to burn two things in the kitchen – marshmallows and butter for browned butter purposes.

In this recipe the browned butter adds just another layer of flavor in what is already a great muffin to begin with. Add in some fresh blueberries and a streusel topping and you’ll be struggling to eat cereal from a box for breakfast too.


Brown Butter Blueberry Muffins

20 minutes

Cook Time: 15 minutes

35 minutes

Yield: 12 Muffins


  • 7 tablespoons unsalted butter
  • 1/3 cup 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 unsalted butter
  • 1/2 cup all purpose flour
  • 3 tablespoons sugar


  1. Preheat oven to 370º F. Line a muffin pan with paper liners and set aside.
  2. Melt the butter in a small saucepan over medium heat. Keep an eye on the butter. It will melt and then begin to crackle and pop - that's the water cooking out of the butter. The crackling will begin to slow down and the butter will turn an amber color and have a nutty smell - take off of heat at this point. Immediately pour hot butter into a small bowl or it will continue to cook.
  3. Whisk the milk, egg, egg yolk, and vanilla together in a separate bowl. Add in brown butter and whisk to combine.
  4. Whisk together flour, sugar, baking powder and salt in a separate medium bowl. Add in milk mixture all at once to the flour mixture and stir gently to combine. Gently fold in the blueberries. Divide batter among prepared muffin cups, filling about 3/4 full.
  5. For the topping:
  6. Combine all of the ingredients in a bowl and rub together with clean fingertips until crumbly. Sprinkle an even layer ove the muffin batter in the baking pan.
  7. Bake 18-20 minutes until golden brown. Let cool for 5 minutes before removing from pan. Serve warm! Muffins will last at room temperature for a few days, but they'll be best the day of.


Recipe from Joy the Baker


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2 Comment

  1. These look fantastic! Makes me want to have more blueberry muffins pronto. Never tried the brown butter- never heard of brown butter!- but may have to give it a go!

  2. Yum! Have to try these.

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