Brown Butter Blueberry Muffins

What's better than classic blueberry muffins?? Brown butter blueberry muffins! I firmly believe that brown butter makes literally everything taste better!

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings muffins

Calories 237kcal

Author Kyleigh Sage

Equipment

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition