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!
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.
Notes
For mini muffins reduce the baking time to 15 minutes.Muffins will keep in an airtight container in the fridge for up to 3 days.To Make Brown Butter: Melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.