Fluffy, moist muffins that are filled with savory brown butter bits and bursting with sweet and tart blueberries. This small-batch recipe makes 6 bakery-style muffins, perfect for when there’s just a couple of you.
- 1 ¼ c + 1 tbl (for blueberries) All-purpose flour
- ½ c Granulated Sugar
- 1 ½ tsp Baking powder
- ¼ tsp Baking Soda
- ½ tsp Salt
- 1 Egg, room temperature
- 3 ½ tbl Greek Yogurt
- ¼ c Milk
- 6 tbl Butter (¾ stick of butter), browned and cooled
- 1 tsp Vanilla Extract
- ¾ c Blueberries
Prep baking instructions:
- Bring eggs, milk, and Greek yogurt to room temperature
- Line muffin tin with liners
- Preheat oven to 425°
To Make Brown Butter Blueberry Muffins:
- Preheat oven to 425° and line 6 muffin tins with paper liners.
- In a small saucepan melt butter on low-medium heat. As the butter melts, you should see big fast bubbles and hear the butter crackle. Give the pan a swirl every 30 secs or so to ensure the butter melts evenly. After about 5-7 minutes, the bubbles will become small (almost like foam) and the crackling sound will stop. At this point, the browning process will begin. Pay close attention, you don’t want to burn the butter. It will gradually change to an amber color. Once it does remove from heat, pour into a bowl, and set aside to cool.
- Rinse blueberries and coat in 1 tablespoon of flour. Set aside.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Set aside.
- In another medium bowl, lightly whisk the egg. Add in greek yogurt, milk, browned butter, and vanilla, whisking together until combined.
- Pour wet ingredients into the dry ingredients, mixing just until combined. It’s ok to have a few streaks of flour leftover, it will come together when you fold in the blueberries.
- Add coated blueberries and fold into the batter.
- Evenly fill 6 muffin tins with batter. The batter should fill to the top of the liner.
- Bake at 425° for 12 minutes. At the 12 minute mark, lower the baking temperature to 350° and bake for another 4-6 minutes.
- Muffin tops should be golden brown and the middle should be set.
- Check for doneness by inserting a toothpick into the middle of the muffin. If a few moist crumbs come out on your toothpick, your muffins are done. If not, keep baking in 1-2 minute increments.
- Pull out of the oven and let cool in the pan for 5 minutes. Then transfer to a cooling rack and let completely cool.
- Muffins in an airtight container will last up to 3 days at room temperature. Store in the refrigerator for up to 1 week.
- Don’t have fresh blueberries? No worries, you can use frozen. Just make sure to give the frozen blueberries a good rinse, dry, and coat in flour before incorporating them into the batter.
- Prep Time: 15
- Cook Time: 18
- Category: Quick Bread
- Method: Baking
Keywords: brown butter blueberry muffins, small-batch blueberry muffins, bakery-style blueberry muffins, greek yogurt blueberry muffins, blueberry muffins with fresh blueberries