Brown Butter Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 muffins 1x
- Category: Breakfast
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
Store the muffins in an airtight container on the counter for 3-4 days or in the fridge for 6-7 days. Enjoy!
