Brown Butter and Honey Blueberry Muffins
Soft and flavorful brown butter blueberry muffins with a crumb topping.
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!
Video
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