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!
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.
Muffins
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.
Notes
You can DIY buttermilk by measuring one cup of milk (dairy free or regular milk) and removing one tablespoon of liquid. Then add in 1 tablespoon of lemon juice or white vinegar (depending on what you have). Stir and let rest 5 minutes before using.StorageThese muffins last about 3-5 days in an airtight container at room temperature or up to 3 months in the freezer.You can use fresh or frozen blueberries for this recipe. If using frozen you do not need to thaw them first.