I love a good blueberry muffin. The kind of mythical blueberry muffin that has the perfect balance of blueberries to fluffy moist muffin dough that you discover at a breakfast cafe in a small town (Mockingbird Cafe in Bay St. Louis has the best blueberry muffins in Mississippi). The kind of magical blueberry muffin that is so delicious that you buy extra to take home for the next morning. The kind of muffin that I could NEVER find a recipe for in a cookbook.
Year after year, I baked blueberry muffins that were, to say the least, underwhelming. I tried a recipe using frozen blueberries, a recipe using a combination of fresh and mashed blueberries, a recipe using buttermilk, a recipe using cinnamon, a recipe using sugar on top, and a recipe that claimed to be the legendary department store Jordan Marsh’s blueberry muffin recipe.
Fueled by the abundance of slightly over ripe blueberries in our refrigerator, I tinkered with blueberry muffins for months. I could never remember to set out the butter the night before and didn’t enjoy cleaning a mountain of dishes, including my stand mixer, after baking the muffins. One sunny Saturday morning, I woke up with two pints of slightly mushy blueberries in my refrigerator and no softened butter set out on the counter. Melting the butter in the microwave didn’t seem like the right solution to my butter woes. What if I browned the butter instead?
When I discovered that browned butter and blueberries were meant for each other, I remembered that everything happens for a reason. While I’m making substitutions, why not substitute buttermilk for the milk? And just like that, my new favorite, homemade blueberry muffin recipe was born.
While this recipe does take a few extra minutes to brown the butter, the rest of the ingredients get thrown into a large bowl and beaten with a whisk. My four-year-old son loves waking up on a weekend and baking these muffins with me. Best part of the whole process is that he likes to whisk the ingredients together and throw the blueberries in at the end. I hope you enjoy this easy, one-bowl blueberry muffin recipe as much as we have. Just don’t forget to put your coffee on to brew before you start making the muffins 🙂
Brown Butter Blueberry Muffins
- Total Time: 50 minutes
- Yield: 14 muffins 1x
Description
I love a good blueberry muffin. The kind of mythical blueberry muffin that has the perfect balance of blueberries to fluffy moist muffin dough that you discover at a breakfast cafe in a small town.
Ingredients
- 1 stick butter, melted and browned
- 1 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup all-purpose flour
- 1 cup cake flour
- 3/4 cup buttermilk
- 2 cups fresh blueberries (about 10 ounces)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Over medium heat, allow the butter to melt and then brown. Pour the browned butter into a medium sized mixing bowl. Mix browned butter with sugar. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract. Add the baking powder, baking soda, and salt. Stir to combine. Add the all-purpose flour and stir until just combined. Add half of the buttermilk and stir until just combined. Add the cake flour and stir until just combined. Add the remainder of the buttermilk and stir to until just combined. Do not over mix.
- Gently stir in fresh blueberries. Spoon into 12 lined muffin tins.
- Bake for about 25-30 minutes, or until light brown on top and knife placed through center of muffin comes out clean.
Notes
You can freeze these! Just make sure they are completely cooled before you place in the freezer. To thaw, remove from the freezer the night before.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: breakfast
- Cuisine: american
Keywords: blueberry muffin, brown butter, buttermilk blueberry muffins, breakfast foods, kid friendly