Brown Butter Blueberry Muffins

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Imagine sinking your teeth into café-style Blueberry Muffins that are gluten-free and bursting with fresh, juicy blueberries. Inspired by those tempting muffins displayed at your favorite coffee spot, these treats are incredibly fluffy and sweet. With simple ingredients and a crunchy sugar topping, they’re the perfect companion for your morning cup of joe.

I adore prepping recipes like this early in the week. It ensures I always have something homemade for a quick breakfast or mid-day snack. While this recipe calls for a gluten-free flour blend, you can easily swap in regular flour if gluten isn’t a concern for you.

Brown Butter Blueberry Muffins

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• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 muffins 1x
• Category: Breakfast

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Ingredients

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• 1/2 cup brown butter
• 1/2 cup cane sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 tsp baking powder
• 1/4 tsp salt
• 2 1/4 cups 1:1 gluten-free flour blend
• 2 cups blueberries + 2 tbsp gluten-free flour
• 2 tsp sugar for topping the muffins (optional but encouraged)

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Instructions

1. Preheat your oven to 375°F and line a muffin tin with parchment paper or muffin liners.
2. Brown the butter on the stovetop, then let it cool for 5-10 minutes before using.
3. In a large mixing bowl, combine the brown butter and sugar until well combined. Add the eggs and whisk for about 30 seconds until fully incorporated.
4. Mix in the vanilla extract and cinnamon.
5. Add the Greek yogurt and almond milk, then set aside.
6. In a separate bowl, combine the gluten-free flour, baking powder, and salt. Add the dry ingredients to the wet mixture and mix until almost combined.
7. Toss the fresh blueberries with 2 tbsp of gluten-free flour, then gently fold them into the batter. The batter will be thick.
8. Scoop the batter into the muffin liners, filling them about 3/4 of the way. Sprinkle 2 tsp of sugar evenly over the muffins.
9. Bake for 35-40 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

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Notes

Store the muffins in an airtight container on the counter for 3-4 days or in the fridge for 6-7 days. Enjoy!