Brown Butter Blueberry Muffins

Brown Butter Blueberry Muffins


Makes 18 muffins
  • 3 cups (400g) All Purpose Flour
  • 1 ¼ cups (250g) Granulated Sugar, plus additional for sprinkling
  • 1 Tbsp. (10g) Baking Powder
  • 1 tsp. (3g) Kosher Salt
  • 6 Tbsp. (84g) Black & Bolyard® Original Brown Butter, softened, plus more for serving
  • 1 cup (240g) Whole Milk
  • 1 ea. (50g) Large Egg plus 2 ea. (50g) egg yolks
  • 1 Tbsp. (10g) Pure Vanilla Extract
  • 2 cups (250g) Blueberries, Fresh


  1. Preheat a convection oven to 375F. Prepare muffin tins with paper cups.
  2. Sift the flour, baking powder, and salt together into a bowl.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for about 2 minutes until fully incorporated and fluffy.
  4. Using a rubber spatula, scrape down the sides of the bowl. Increase the speed to high and mix for another minute until light and whipped.
  5. Turn the speed back down to medium and slowly add the egg and vanilla. Continue to mix until fully emulsified.
  6. With the mixer running, slowly add the dry ingredients and milk, alternating back and forth until evenly incorporated. Turn the mixer off and scrape down the sides with a spatula as needed.
  7. Add in the blueberries to the batter and fold in with the spatula. Remove the bowl from the mixer.
  8. Evenly distribute the batter into the prepared muffin tins. Sprinkle the tops of the muffins with granulated sugar.
  9. Bake the muffins in the oven at 375F for 25 minutes until a crust forms and the tops begin to turn a light golden color.
  10. Serve muffins warm or room temperature with more soft Black & Bolyard® Original Brown Butter to spread on.