Brown Butter Blueberry Muffins

Posted on

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

Prep Time 15 minutes
Cook Time 40 minutes
Course Breakfast
Servings 9 muffins


  • 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


  • Preheat your oven to 375°F and line a muffin tin with parchment paper or muffin liners.
  • Brown the butter on the stovetop, then let it cool for 5-10 minutes before using.
  • 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.
  • Mix in the vanilla extract and cinnamon.
  • Add the Greek yogurt and almond milk, then set aside.
  • 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.
  • Toss the fresh blueberries with 2 tbsp of gluten-free flour, then gently fold them into the batter. The batter will be thick.
  • Scoop the batter into the muffin liners, filling them about 3/4 of the way. Sprinkle 2 tsp of sugar evenly over the muffins.
  • Bake for 35-40 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.


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

Leave a Reply

Your email address will not be published.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

Recipe Rating