Brown Butter Blueberry Muffins

Brown Butter Blueberry Muffins

from barleyandsage.com
Dessert
40 min
12 servings
288 kcal / serving

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!

Ingredients

  • ½ cupunsalted brown butter (melted)
  • ¾ cuplight brown sugar
  • ½ cupgranulated sugar
  • 1 tablespoonlemon zest (optional)
  • 2 largeeggs (room temperature)
  • 1 teaspoonvanilla extract
  • 2 cupsall purpose flour
  • ½ cupalmond flour (substitute all purpose flour)
  • 2 teaspoonsbaking powder
  • ½ teaspoonbaking soda
  • ½ teaspoonkosher salt
  • ¾ cupplain full-fat yogurt (substitute sour cream or whole milk )
  • 1 teaspoonlemon juice (optional)
  • 1 ½ cupsfresh blueberries
  • sparkling sugar (for topping)

Directions

  1. 1

    Preheat your oven to 400°F and line a muffin tin with muffin liners.

  2. 2

    In a small bowl, sift together the flour, almond flour, baking powder, baking soda, and salt.

  3. 3

    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.

  4. 4

    In a large mixing bowl, whisk together the brown butter, sugar, brown sugar, and lemon zest.

  5. 5

    Add in the eggs and vanilla and whisk until combined and smooth.

  6. 6

    Whisk in the yogurt and lemon juice until fully combined. Then stir in the dry ingredients until fully incorporated.

  7. 7

    Gently fold the blueberries into the batter along with any leftover flour in the bowl.

  8. 8

    Spoon the batter into your muffin cups so that they are almost full. Sprinkle sparkling sugar over top of each muffin if desired.

  9. 9

    Bake at 400°F for 18-22 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.

  10. 10

    Remove from the oven and let cool on a wire rack.