Browned Butter Blueberry Muffins

26 Jul

blueberry muffin ingredientsSo many things swirling around my brain this week…first of all…gratitude.  A couple of weeks ago, we featured a Cheese & Garlic Naan recipe…I was super happy with how the photos turned out, pat myself on the head, and thought nothing of it other than “that was yummy…I can’t wait to make it again soon.”  Well, it turns out other folks like those images and they ended up being a hit on Pinterest!  One thing led to another on this wonderful world wide web, somebody “stumbled upon” us, and over 1000+ pins and 2000+ stumbles later…we’ve got our most popular post to date {blushing}.  I’m so humbled by all the interest!  Huge thank you to our Pretty Little Readers out there!

blueberry muffin prepNow down to this week’s recipe…My sugar cravings have been off the charts this week {I know…so bad}, so I made the Flourless Peanut Butter & Chocolate Chip Cookies we featured a couple of months ago.  Since I only whipped up a 1/2 batch, those didn’t have a very long presence in our home.  So fast forward a few days and I was back to perusing the cabinets to satisfy my sweet tooth when I remembered that I had bought a stash of summer’s blueberries at the market.  I don’t know why it took me so long to ‘rediscover’ them, but I have a favorite blueberry muffin recipe that I’ve been wanting to further tinker with…here’s how it went…

blueberry muffins{Gina’s Take}

It was not an easy quest to make this recipe better.  It was already so delicious, but I’ve been experimenting with including browned butter in to more of my recipes.  That said, I didn’t think about it in advance, so  instead of letting the browned butter rest at room temperature to congeal, I threw it in the freezer for about 25-ish minutes to move things along and then I used it like I would normally use softened butter.  Also on the ‘tinker to-do’ list was making it a little more healthy by substituting some of the butter for applesauce.  I never have a jar of applesauce in the house, but I do keep the snack packs on hand, which typically have 1/2 a cup in them…so 1/2 for me, 1/2 for the recipe {win-win!}.  And as usual, I had no “normal” milk in the house, so I used a new one I found recently {the packaging won me over in-store}:  Califia Farms Toasted Coconut, Coconut Almond Blend…it is fabulous!  I ended up with 18 muffins that took 20 min to cook. The adjustments were perfect for me…and as it turns out, my husband’s coworkers too.  He brought them to work and sent me a text at 9am to tell me they were all gone {smiles}.

blueberry muffin served{Pretty Little Tip}

So what’s really going on with the browning of the butter?  Well, lots of stuff, but the “little brown bits” that begin to appear are the milk solids, which have separated from the butterfat.  Rely on visual cues so you get a beautiful nutty flavor with that amber color.

Recipe adapted from

Browned Butter Blueberry Muffins
Recipe type: Breakfast/Snack
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • ¼ cup butter
  • 1 cup granulated sugar
  • ¼ cup unsweetened applesauce
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 cups all-purpose flour
  • ½ cup milk
  • 2½ cups fresh (or frozen) blueberries
  • -
  • ½ cup all purpose flour
  • ½ cup packed brown sugar
  • ½ tsp ground cinnamon
  • 4 Tbsp butter, cold
  1. Line 18 muffin wells with baking cups or grease muffin wells.
  2. Heat ¼ cup of butter over medium heat in a small saucepan, stirring occasionally, until little brown solids form in the bottom of the pan, about 3 minutes. Remove from heat, transfer to a small bowl, and allow to solidify - it will be like softened butter.
  3. Once the butter has congealed, using a mixer, mix butter until creamy. Then add sugar and beat on high until fluffy.
  4. Add eggs, beating into the butter mixture, 1 at a time.
  5. Add applesauce, and continue to beat the mixture.
  6. Continuing to beat, add in vanilla, baking powder, and salt.
  7. Changing the mixer speed to low, add in ½ the flour and ½ the milk. Once combined, add the other ½ of the flour and milk to the batter.
  8. Fold in the blueberries.
  9. Spoon batter in to the baking cups.
  10. PREPARE STREUSEL TOPPING: Add flour, brown sugar, cinnamon, and butter in to a small bowl. Using a pastry blender (or a fork), combine ingredients until well mixed.
  11. Top the batter in the baking cups with ~1/2-1 Tbsp of the streusel topping.
  12. Bake for 15-20 minutes in a preheated oven at 375F.


6 Responses to “Browned Butter Blueberry Muffins”

  1. madscar July 27, 2013 at 8:10 am #

    This is amazing!I love it:)

  2. Amy @ swiss miss in the kitchen July 27, 2013 at 2:45 pm #

    oohh… These muffins look perfect!!! Yum! Love it!

  3. Abbie @ Needs Salt July 28, 2013 at 2:45 am #

    YUM! These muffins look sooo awesome. Blueberry muffins are like food from heaven. And any kind of muffin batter made with browned butter = 11 muffins because I must eat like a quarter cup of the batter while making them. xD
    I’m bookmarking this recipe. It looks awesome.

  4. Devchenka March 4, 2014 at 3:09 am #

    I just made these muffins, cut the sugar in half and it was still plenty of sweet for us. Did not brown sugar but melted, used whole wheat pastry flour added golden flaxseed and almonds, to make it more healthier. They turned out very good!

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