{"id":"4a34acde-eaee-4fea-894c-57c7b234c67b","url":"https://recipestripper.com/recipes/4a34acde-eaee-4fea-894c-57c7b234c67b","source_url":"https://handletheheat.com/brown-butter-blueberry-muffins/","title":"Brown Butter Blueberry Muffins","description":"Brown Butter Blueberry Muffins are crazy moist, tender, fluffy, and flavorful. Topped with a cinnamon streusel crumb topping for the best muffin top ever! Everyone will think they’re from a bakery! Perfect breakfast or sweet snack.","servings":12,"servings_text":"12","prep_time":"PT25M","cook_time":"PT22M","total_time":"PT47M","image_url":"https://handletheheat.com/wp-content/uploads/2019/05/Brown-Butter-Blueberry-Muffins-SQUARE.jpg","ingredients":[{"text":"1 stick (113 grams) unsalted butter","item":"unsalted butter","quantity":1,"unit":"stick","metric_alternate":{"quantity":113,"unit":"g"}},{"text":"2 cups (254 grams) all-purpose flour","item":"all-purpose flour","quantity":2,"unit":"cup","metric_alternate":{"quantity":254,"unit":"g"}},{"text":"1/2 cup (100 grams) light brown sugar","item":"light brown sugar","quantity":0.5,"unit":"cup","metric_alternate":{"quantity":100,"unit":"g"}},{"text":"1/4 cup (50 grams) granulated sugar","item":"granulated sugar","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":50,"unit":"g"}},{"text":"½ teaspoon fine sea salt","item":"fine sea salt","quantity":0.5,"unit":"tsp"},{"text":"1 tablespoon baking powder","item":"baking powder","quantity":1,"unit":"tbsp"},{"text":"3/4 cup (178 grams) buttermilk*, (at room temperature)","item":"buttermilk*,","quantity":0.75,"unit":"cup","preparation":"at room temperature","metric_alternate":{"quantity":178,"unit":"g"}},{"text":"1 large egg, (at room temperature)","item":"large egg,","quantity":1,"preparation":"at room temperature"},{"text":"1 teaspoon vanilla extract","item":"vanilla extract","quantity":1,"unit":"tsp"},{"text":"1 1/2 cups (210 grams) blueberries, (fresh or frozen (don't thaw first))","item":"blueberries, (fresh or frozen (don't thaw first))","quantity":1.5,"unit":"cup","metric_alternate":{"quantity":210,"unit":"g"}},{"text":"1/4 cup (50 grams) granulated sugar","item":"granulated sugar","quantity":0.25,"unit":"cup","metric_alternate":{"quantity":50,"unit":"g"}},{"text":"3 tablespoons (24 grams) all-purpose flour","item":"all-purpose flour","quantity":3,"unit":"tbsp","metric_alternate":{"quantity":24,"unit":"g"}},{"text":"1/2 teaspoon ground cinnamon","item":"ground cinnamon","quantity":0.5,"unit":"tsp"},{"text":"2 tablespoons (29 grams) unsalted butter, (melted)","item":"unsalted butter,","quantity":2,"unit":"tbsp","preparation":"melted","metric_alternate":{"quantity":29,"unit":"g"}}],"instructions":[{"number":1,"text":"Preheat the oven to 400°F. Line a standard muffin tin with paper liners."},{"number":2,"text":"In a small stainless steel skillet set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises.","section":"Brown the butter:"},{"number":3,"text":"Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a medium mixing bowl, being sure to get all the toasted bits on the bottom. Set aside to cool.","section":"Brown the butter:"},{"number":4,"text":"While the brown butter cools, combine all the topping ingredients in a small bowl. Mix with a fork until the texture resembles wet sand.","section":"Make the crumb topping:"},{"number":5,"text":"In a large bowl, whisk together the flour, sugars, salt, and baking powder.","section":"Make the batter:"},{"number":6,"text":"In a medium bowl, whisk together the cooled browned butter, buttermilk, egg, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Gently stir in the blueberries. Do not overmix. Batter will be thick. Divide evenly among the muffin tin cups.","section":"Make the batter:"},{"number":7,"text":"Use your fingertips to sprinkle the crumb topping over the muffin batter in pans. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Transfer the pan to a wire rack to cool for 5 minutes before removing the muffins to the rack to cool completely.","section":"Make the batter:"},{"number":8,"text":"Serve or store in an airtight at room temperature for 3 days. Reheat in the microwave for about 15 seconds if desired. Muffins can also be frozen in an airtight container for up to 3 months.","section":"Make the batter:"}],"date_published":"2026-10-30T21:35:31.285946+00:00","date_modified":"2026-10-30T21:35:31.285946+00:00"}