Brown Butter Blueberry Muffins


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

Your cart

Shipping and discount codes are added at checkout.


Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma