What's better than classic blueberry muffins?? Brown butter blueberry muffins! I firmly believe that brown butter makes literally everything taste better! These muffins are super moist with rich brown butter flavor and bursting with fresh blueberries!
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!
- 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.
- Buttermilk - If you don't have buttermilk you can use either regular whole milk or sour cream! You can also make your own buttermilk by using ½ cup milk and 2 teaspoons of lemon juice!
- 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 muffins some extra pizazz. You could also use turbinado sugar!
How to Make Blueberry Muffins
Preheat your oven to 400°F and prepare you muffin tin.
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, and brown sugar.
Add in the eggs, vanilla, and lemon zest and whisk until combined and smooth.
Add half of the dry ingredient mixture and stir until combined.
Mix in the buttermilk. Then stir in the remaining dry ingredients.
Gently fold the blueberries into the batter.
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 400°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.
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 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.
Yes! I recommend using fresh blueberries if you can but frozen work too! No need to let them thaw before adding to the batter.
Yes! For mini blueberry muffins reduce the baking time to 15-20 minutes.
More Muffin Recipes
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Brown Butter Blueberry Muffins
- ½ cup brown butter, melted
- 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 400°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.
- 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.
- 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 400°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.
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.
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