These fluffy and moist blueberry buttermilk muffins are perfect for snacking or for brunch! Made with browned butter and blueberries, every bite is bursting with flavor!
We love to eat muffins around here and are often fighting over the blueberry ones when we buy them from the store. Of course, there's never enough for us all to get our fill. We love blueberry muffins with buttermilk so much we can eat through an entire batch before they even cool down.
These brown butter blueberry muffins are sweet, flavorful, and bursting with juicy sweet blueberries! They easily rank as our favorite blueberry muffin recipe, which is saying a lot because we really love Old Fashioned Blueberry Muffins too.
We have a lot of blueberry muffin recipes to check out so make sure to try them all! Small Batch Blueberry Muffins, Eggless Blueberry Muffins, Cake Mix Blueberry Muffins, and Blueberry Muffin in a Mug.
Why This Recipe Works
- We use browned butter. By adding the browned butter, we can have gourmet tasting muffins in your own kitchen, fresh and warm from the oven.
- They're sooo good! You'll soon learn that you can make your own to-die-for blueberry muffins, and the world will never be the same again!
- The recipe is really easy. Even though these muffins are made from scratch, they don't require much effort.
All-purpose flour- You will need flour for the structural base in these muffins.
Leavening agents- to help the muffins puff up and rise nicely, you will need both baking powder and baking soda.
Sugar- Use granulated sugar to make the muffins sweeter and to help with the structure.
Salt- This is a natural flavor enhancer.
Cinnamon- Adding cinnamon really helps to elevate the flavors.
Eggs- Adding eggs will help to bind the batter together and add richness.
Buttermilk- This will help to provide a lot of flavors and moisture to the muffins.
Butter- We are going to brown our butter so that it not only adds richness but also adds a nice depth of flavor, thanks to the nutty flavor browned butter often brings.
Blueberries- Use fresh or frozen blueberries depending on what you have on hand.
Vanilla extract- This is another great flavor enhancer.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to make blueberry buttermilk muffins with these simple step-by-step instructions:
Preheat oven to 400 degrees F and line a muffin pan with paper liners or grease well.
In a large bowl, sift together the flour, baking soda, baking powder, sugar, salt, and cinnamon. Make a well in the center and set aside.
Add cooled browned butter (specks and all) to another bowl and add in the buttermilk, vanilla, and beaten eggs. Whisk well to combine.
Pour the wet ingredients into the well of the dry sifted ingredients and stir to combine.
Fold in the blueberries.
Spoon the batter into the muffin cups. Makes about 15-18 muffins (varies on amount due to size of frozen blueberries). Sprinkle additional sugar over the tops, if desired.
Bake for 20 minutes until a toothpick can be inserted and come out clean.
Let cool 5 minutes before removing and placing on wire rack to finish cooling.
🍴 Recipe Tips
Frozen are better
Making this buttermilk blueberry muffins recipe is easy, it's just two bowls, some whisking and combining. But it should be noted that frozen blueberries serve a better purpose than fresh ones.
Frozen berries hold shape a little better once baked and taste a little sweeter too.
You can use fresh blueberries for these browned butter blueberry muffins if you want to, but if you want more sweetness and flavor I recommend freezing the blueberries before use. It's worth it!
Don't overfill the muffins
Keeping that in mind and trying to keep the muffins filled to ¾ of the way full will result in different yields per batch.
📖 How to Brown Butter
Place your butter into a skillet or small saucepan and heat over medium heat. Stir occasionally for the next few minutes to help this process along. This whole process takes about 5-8 minutes.
At first, your butter will melt (as expected), and then slowly, you'll notice foam appearing at the top of the melted butter. You may even be unable to see the butter below the foam, but this is okay.
After a few minutes, you'll notice the foam slowly start to change colors. When the foam is mostly browned, or about the shade of a pale cookie, and the melted butter below the foam looks a bit darker and has brown specks at the bottom of the pan, it's ready.
Remove the pan from the heat and immediately pour the browned butter into a bowl. Make sure to get the scrapings too. Wait a moment for the foam to disappear so you can see your masterpiece.
Then if you want to use it soon, place it into the freezer for about 10-15 minutes until room temp or slightly chilled (not solid). If you're not in a hurry, pop it into the fridge for an hour.
Use as directed, and make sure to include the chunks in the bowl, as that's where a lot of great flavors are!
🧾 Quick DIY Buttermilk
If you don't have buttermilk on hand, don't worry. You can easily make some yourself using ingredients you already have on hand.
Simply take 1 cup of milk (can be almond milk, soy milk, whole milk, or even half and half) and remove 1 tablespoon of liquid from the measurement.
Now add in 1 tablespoon of lemon juice or 1 tablespoon of white vinegar, depending on what you have. Stir together and let rest for about 5 minutes before using it.
Anyone who has ever had browned butter recipes can attest to the fact that it makes foods taste better. With the naturally nutty addition in flavor, things are richer and more delicious. Of course, you don't have to brown your butter. You can simply melt it and call it a day.
Absolutely! These muffins freeze very well. Simply place them in an airtight container in the freezer for up to 3 months and thaw at room temperature before eating.
They're good for about 3-5 days if stored in an airtight container at room temperature. I don't recommend placing them in the fridge as the cold air will actually help them to dry out faster.
More muffin recipes to try soon!
Blueberry Buttermilk Muffins
- ½ cup Butter ($0.75)
- 2 ½ cups All-purpose flour ($0.20)
- 1 ½ teaspoon Baking powder ($0.03)
- ½ teaspoon Baking soda ($0.01)
- 1 cup Granulated sugar ($0.22)
- ½ teaspoon Salt ($0.05)
- ¼ teaspoon Ground cinnamon ($0.02)
- 1 cup Buttermilk ($0.59)
- 1 teaspoon Vanilla extract ($0.02)
- 2 large Eggs, lightly beaten ($0.16)
- 1 ½ cup Blueberries, fresh or frozen ($3.58)
Brown the Butter
- Take your butter and place it into a small saucepan or skillet and cook over medium heat for about 5-8 minutes while stirring almost constantly.
- When the foam on top of the butter becomes a golden or light brown color and the melted butter underneath is darker and has specks in it, remove the pan from the heat.
- Immediately pour the butter into a bowl, specks and all.
- Set the bowl into the fridge for 1 hour or into the freezer for 15 minutes before using.
- Preheat oven to 400 degrees F and line a muffin pan with paper liners or grease well.
- In a large bowl, sift together the flour, baking soda, baking powder, sugar, salt, and cinnamon. Make a well in the center and set aside.
- Add cooled browned butter (specks and all) to another bowl and add in the buttermilk, vanilla, and beaten eggs. Whisk well to combine.
- Pour the wet ingredients into the well of the dry sifted ingredients and stir to combine.
- Fold in the blueberries.
- Spoon the batter into the muffin cups. Makes about 15-18 muffins (varies on amount due to size of frozen blueberries). Sprinkle additional sugar over the tops, if desired.
- Bake for 20 minutes until a toothpick can be inserted and come out clean.
- Let cool 5 minutes before removing and placing on wire rack to finish cooling.
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