What's better than classic blueberry muffins?? Brown butter blueberry muffins! I firmly believe that brown butter makes literally everything taste better!
How to make brown butter
Browning the butter is optional but I highly recommend it! It adds that extra toasty flavor that just makes everything better! But if you don't want to bother with brown butter, just use melted butter!
- In a small saucepan, melt the butter over medium heat.
- Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma.
- Once you see brown specs, stir for just a few more seconds (it browns super quickly).
- Remove from the heat and immediately pour into a different bowl to prevent it from burning.
- Let the butter cool slightly (5-10 minutes) before using.
One of my favorite tricks is adding almond flour* to baked goods! It helps keep them super moist and tender! It's totally optional, but if you keep almond flour on hand it's a must!
If desired, sprinkle some Sparkling Sugar* to give your muffins some extra pizazz.
While I photograph my muffins in this cute rustic pan, I definitely do not bake in it! For all my muffins and cupcakes I use my USA Pan muffin pan*. In fact, almost all of my baking pans are USA Pan because they are super high quality and durable. I highly recommend them!
If you like these muffins, you might also enjoy my chocolate cherry muffins!
More Muffin Recipes
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Brown Butter Blueberry Muffins
- ½ cup unsalted butter, browned
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 ½ cups all purpose flour
- ½ cup almond flour, substitute all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk, substitute whole milk + 1 teaspoon lemon juice
- 8 ounces fresh blueberries
- sparkling sugar, for topping
- Make the brown butter: In a small saucepan, melt the butter over medium heat. Once melted, stir frequently and watch closely for the formation of brown specs on the bottom of the pan and a nutty aroma. Once you see brown specs, stir for just a few more seconds (it browns super quickly). Remove from the heat and immediately pour into a different bowl to prevent it from burning. Let the butter cool slightly (5-10 minutes) before using.
- Preheat your oven to 375°F and prepare you muffin tin.
- In a large mixing bowl, whisk together the brown butter, sugar, and brown sugar.
- Add in the eggs, vanilla, and lemon zest and whisk until combined and smooth.
- In a separate small bowl, sift together the flour, almond flour, baking powder, baking soda, and salt.
- Add half of the dry ingredient mixture and stir until combined.
- Mix in the buttermilk. Then stir in the remaining dry ingredients.
- Gently stir in the blueberries.
- Spoon the batter into your muffin cups so that they are about ⅔ full. Sprinkle sparkling sugar over top of each muffin if desired.
- Bake at 375°F for 20-25 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
- Remove from the oven and let cool on a wire rack.
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