These classic blueberry muffins made with browned butter and buttermilk are anything but boring.

>> Jump to the recipe

Basic Blueberry Muffins |

Blueberry muffins… too basic, too boring? I admit that when presented with an option of muffins, I usually choose something else. Maybe something chocolately or with a streusel topping. In fact, before I baked these, I couldn’t tell you the last time I had a blueberry muffin.

These blueberry muffins are different. They are not boring, they are not dull. And I’ve been wishing I could start every morning with one (or two, or three) of these muffins, warm and fresh from the oven ever since I made them.

Basic Blueberry Muffins |

The secret ingredient here is brown butter. You probably aren’t surprised, I am obsessed with the stuff. I actually took the recipe for Lemon Poppy Seed Muffins and swapped the lemon and poppy seeds for fresh blueberries. That’s it, and the results were amazing.

Classic Blueberry Muffins |

When was the last time you had a blueberry muffin? And not just any muffin, but one that practically blows your mind, one that makes you stop mid-bite to exclaim “Lordy!”? This muffin is tender, moist, and sweet— but not too sweet— and flecked with nutty browned butter bits. And the baked blueberries burst in your mouth with bright juiciness.

If it’s been a while, I think it’s time you and the blueberry muffin (this blueberry muffin) get reacquainted.

Basic Blueberry Muffins |

>> Have you tried this recipe? I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

Blueberry Muffins
Soft and moist blueberry muffins.
Yield: 12 muffins
  • ½ cup (113 grams) unsalted butter
  • ¾ cup (170 grams) + 2 tablespoons sugar
  • ¾ cup (6 fluid ounces) buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 2 teaspoons (6 grams) baking powder
  • ¼ teaspoon (1 gram) baking soda
  • ¼ teaspoon (1 gram) salt
  • Approximately 1 cup blueberries
  1. Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease with butter.
  2. In a small saucepan, cook the butter over medium low heat until browned, swirling the pan as needed to promote even cooking. Set aside to cool.
  3. In a bowl, sift together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, combine the browned butter, ¾ cup sugar, and buttermilk. Whisk in the eggs and vanilla extract until smooth. Add the dry ingredients and stir until just combined. Fold in the blueberries.
  5. Spoon the batter into the prepared muffin, filling each cup ¾ full. Sprinkle the remaining 2 tablespoon sugar over the top of the batter. Bake until golden and a toothpick inserted comes out with dry crumbs, 15-18 minutes.
  6. Cool in the pan for a few minutes, then turn out onto a wire rack to cool completely.
  7. Muffins will keep in an airtight container at room temperature for up to 2 days.

You may also like these posts:

Keep in touch! Subscribe to Completely Delicious and follow me on Twitter, Facebook, Pinterest and Instagram.

This page contains affiliate links, which provide me a small percentage of all purchases made through them.


12 Responses to Blueberry Muffins

  1. Ellen says:

    I saw browned butter. Recipe saved.

  2. Jenn says:

    browned butter in a muffin! I am so making these!

  3. Deborah says:

    I adore muffins, so any kind of muffin post makes me happy. I especially love blueberry muffins!! And browned butter? I’m in heaven!

  4. Mary says:

    they look delicious and – I’ve never made them with browned butter – but I’m going to now!
    mary x

  5. Joanna says:

    Made these muffins this morning! Absolutely divine! While eating them I was thinking how some cornmeal might go well in them as well. Any idea how much one might add to this recipe?

    • Annalise says:

      Joanna, off the top of my head I couldn’t tell you what to do to substitute some cornmeal for the flour. If you try it, let me know how it works out. I do also have a Blueberry Cornmeal Cake posted on this blog that is quite amazing.

  6. Joanna says:

    Mmmmm sounds yummy, Annalise. Many thanks and I’ll see what I can come up with for the muffins!

  7. Debbie says:

    These sound wonderful! I’m going to make them today for my two little boys who have been sick for the past week. They don’t have much of an appetite, but I know they will gobble these up. Thanks!

  8. Joanna says:

    Okay, I’m back . . . Just took my muffins out of the oven a few minutes ago and I can’t even wait for them to cool down before I taste them!!! Instead of 2 cups flour I did 1 and a 1/2 cups flour and then added 1/2 cup of cornmeal. They came out great! Thanks Annalise!

  9. Hey annalise! just stumbled upon these muffins. they look so amazing. i made your browned butter chocolate chip cookies over the weekend and am going to post about them tomorrow. i am now a browned butter fiend. 🙂

  10. Nat says:

    Nice recipe 🙂 I love blueberry muffins… Such a great snack.
    Here’s another recipe you might like.
    Thanks for sharing.

  11. Dian says:

    This recipe was yummy. I didn’t brown my butter and I used pre-soaked dried blueberries. Thanks so much for the yummy recipe and easily understood instructions.

Leave a Reply

Your email address will not be published. Required fields are marked *