These brown butter and honey blueberry muffins are perfectly sweetened and have a boost of flavor from the browned butter. The blueberries burst through every bite and the muffins themselves are refined sugar free. You can enjoy these easy blueberry muffins in under 35 minutes from start to finish! Perfect for breakfast, brunch, snack or even dessert!
Brown butter…do I need to say more?! If you have ever baked with brown butter, then you probably understand the magic it brings to baked goods! It does add an extra step to the baking process, but it well worth the wait! The slightly nutty and depth of flavor it adds to these muffins in just *chefs kiss*
And the light crumb topping adds just a touch of cinnamon sweetness to these muffins. It is just enough to add to the flavor without overpowering the pure deliciousness of the blueberry muffins.
Love blueberries? Check out my lemon and blueberry crumb cake and blueberry cobbler for more delicious blueberry recipes.
Why you will love these brown butter and honey blueberry muffins
EASY: These muffins are so simple to make! You do not need any special kitchen equipment or hard to find ingredients to get delicious blueberry muffins! Plus, they only take about 35 minutes to make from start to finish!
FLAVORFUL: The brown butter packs in the flavor in these blueberry muffins without having to use a ton of sugar or any lemon.
BURSTING WITH BLUEBERRIES: Every bite is bursting with blueberries! No shortage of blueberries in these soft and easy muffins!
How to brown butter
Browning the butter for these blueberry muffins is really easy and simple! Here is how to get the perfect brown butter!
- Place a medium saucepan over medium-low heat. Add stick of butter.
- Melt the butter, making sure to stir occasionally. Do not walk away from the stove as the process can go quickly once the butter melts. The butter will start to bubble and sizzle a little bit.
- After about 5-8 minutes, the milk solids in the butter will start to brown. Stir continuously until you have reached a golden-brown color. Remove from heat immediately to prevent the butter from burning.
- I like to transfer my browned butter to a separate bowl and place in the refrigerator to let it cool slightly before adding it the muffin batter.
Thats it! The whole process takes less than 10 minutes and adds a beautiful depth of flavor to the muffins!
What you need to make the blueberry muffins
All-purpose flour: Easy to find all-purpose flour is all you will need to make these muffins. If you need to make them gluten-free, opt for a 1:1 ratio gluten-free flour.
Buttermilk: Creates a soft and fluffy muffin. In a pinch, you can make your own buttermilk by adding 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Stir and let stand for 5-10 minutes before mixing it into the batter.
Butter: 1 stick of butter will be transformed into the brown butter. Adds flavor and moisture to the muffins.
Eggs: Eggs provide structure to the muffins.
Greek Yogurt: Provides moisture to the blueberry muffins.
Honey: Gives the brown butter muffins the perfect touch of sweetness without refined sugar! You can swap for maple syrup if you wish.
Vanilla extract: Adds to the flavor.
Baking powder and soda: The leavening agents used in the batter.
Salt: Enhances the flavors.
Blueberries: Fresh blueberries add a pop of fresh berries to each bite. You can use fresh or frozen in this recipe. If going with frozen, do not defrost! Just fold right into the batter frozen.
Crumb Topping: A simple crumb topping made up of all-purpose flour, sugar, butter and cinnamon. If you want to make the muffins refined sugar free, you could leave off the crumb topping.
Tips and tricks
- Do not walk away from the saucepan while browning the butter! It goes quickly and you do not want the butter to burn.
- Toss the blueberries in about 1 tablespoon of flour. This will help prevent the berries from sinking to the bottom of the muffins while baking.
- Try not to over stir the batter once adding the dry ingredients into the wet. Over mixing can cause the muffins to become dense. Mix until just combined and gently fold in the blueberries.
- Grease your measuring cup with a little bit of oil before measuring the honey. This will help the honey slide out easily!
- Be careful not to over bake the muffins! You will want to remove them from the oven just as the batter sets.
- You can store the muffins at room temperature in an airtight container for up to 3 days.
If you give these brown butter and honey blueberry muffins a try, be sure to let me know your thoughts in the comments below!
And tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love these blueberry muffins as much we do!
Brown Butter and Honey Blueberry Muffins
Ingredients
- All-Purpose Flour
- 1/2 tsp. Salt
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 3/4 C. Honey
- 1/2 C. Butter unsalted (1 stick)
- 2 eggs
- 1/2 C. Buttermilk
- 1/2 C. Greek yogurt
- 1 tsp. Vanilla extract
- 2 C. Blueberries tossed in flour
Crumb Topping:
- 3 Tbsp. All-purpose Flour
- 3 Tbsp. Sugar
- 2 Tbsp. butter cold and cut into small pieces
- 1/2 tsp. Cinnamon
Instructions
- Preheat oven to 425 degrees F.
- In a medium saucepan over medium-low heat, add the butter. Stirring frequently, melt the butter. Continue to cook until the butter starts to brown. Remove from heat right as the butter has a golden-brown color, roughly 5-7 minutes. Set aside and let cool.
- Combine the flour, baking soda, baking powder, and salt together in a medium bowl. Mix and set aside.
- In a large mixing bowl, add the eggs, brown butter, Greek yogurt, buttermilk, honey, and vanilla extract. Whisk together until smooth. Stir in the dry ingredients and mix until just combined. Toss the blueberries on 1 tablespoon flour and fold in the blueberries into the batter.
- To make the crumb topping, combine the flour, sugar, and cinnamon. Add the butter and cut into the flour mixture until crumbly.
- Divide the muffin batter into 12 muffin tins with muffin liners. Evenly top each muffin with the crumb topping. Bake for 5 minutes at 400 degrees, then reduce heat to 375 degrees for 13-17 minutes more or until the batter is set. Let cool and enjoy!
