These brown butter blueberry muffins are light, moist, have a rich brown butter flavor, and are bursting with fresh blueberries! They're super easy to make and perfect for breakfast or a quick snack!
If you love blueberry season as much as I do, you might also like the rest of our fresh blueberry recipes!
You just need a few simple ingredients to make these brown butter blueberry muffins!
Brown Butter - My favorite ingredient of all time is brown butter!! Brown butter is just unsalted butter that has been melted and gently cooked to bring out a toasty, nutty flavor. If you've never made brown butter before, you can check out this post with all my tips for how to make brown butter! But you can use regular unsalted butter instead if you prefer.
Almond Flour - Substituting a portion of the flour for almond flour is one of my favorite tricks! It yields tender baked goods with a slightly nutty flavor. But if you prefer, just substitute all purpose flour.
Plain Full-fat Yogurt - I love adding yogurt to baked goods because it keeps them super light and moist! You can also substitute sour cream or whole milk instead.
Lemon juice & zest - I highly recommend using fresh lemons for the best flavor! But you can always substitute with a little bottled lemon juice if necessary.
Blueberries - I love using fresh blueberries when they're in season, but frozen blueberries work well too!
Sparkling sugar - If desired, sprinkle some Sparkling Sugar to give your blueberry muffins some extra pizazz. You could also use turbinado sugar!
The complete list of ingredients and amounts is located in the recipe card below.
How to Make Blueberry Muffins
Preheat your oven to 400°F and line a muffin tin with muffin liners.
In a small bowl, sift together the flour, almond flour, baking powder, baking soda, and salt.
Then add about ¼ cup of the flour mixture to the blueberries and toss to coat. This helps keep the blueberries from all sinking to the bottom of the muffins.
In a large mixing bowl, whisk together the brown butter, sugar, brown sugar, and lemon zest.
Add in the eggs and vanilla and whisk until combined and smooth.
Whisk in the yogurt and lemon juice until fully combined. Then stir in the dry ingredients until fully incorporated.
Gently fold the blueberries into the batter along with any leftover flour in the bowl.
Spoon the batter into your muffin cups so that they are almost full. Sprinkle sparkling sugar over top of each muffin if desired.
Bake at 400°F for 18-22 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.
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
These muffins are best eaten the same day. Since the muffins are so moist, they will mold quickly when left at room temperature. Store in an airtight container in the fridge for 2 to 3 days. Pop in the microwave for 15 seconds to reheat!
Yes! I recommend using fresh blueberries if you can but frozen work too! No need to let them thaw before adding to the batter.
No! You can use regular unsalted butter if you prefer.
Yes! For mini brown butter blueberry muffins, reduce the baking time to 15-20 minutes.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Muffin Recipes You Might Like!
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Brown Butter Blueberry Muffins
- ½ cup unsalted brown butter, melted
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 tablespoon lemon zest, optional
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ cup almond flour, substitute all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup plain full-fat yogurt, substitute sour cream or whole milk
- 1 teaspoon lemon juice, optional
- 1 ½ cups fresh blueberries
- sparkling sugar, for topping
- Preheat your oven to 400°F and line a muffin tin with muffin liners.
- In a small bowl, sift together the flour, almond flour, baking powder, baking soda, and salt.
- Then add about ¼ cup of the flour mixture to the blueberries and toss to coat. This helps keep the blueberries from all sinking to the bottom of the muffins.
- In a large mixing bowl, whisk together the brown butter, sugar, brown sugar, and lemon zest.
- Add in the eggs and vanilla and whisk until combined and smooth.
- Whisk in the yogurt and lemon juice until fully combined. Then stir in the dry ingredients until fully incorporated.
- Gently fold the blueberries into the batter along with any leftover flour in the bowl.
- Spoon the batter into your muffin cups so that they are almost full. Sprinkle sparkling sugar over top of each muffin if desired.
- Bake at 400°F for 18-22 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.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.