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Blueberry Streusel Muffins Recipe Easy Homemade Brown Butter Crumble Muffins

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These blueberry streusel muffins feature a tender muffin base bursting with juicy blueberries and topped with a crunchy brown butter crumble, perfect for cozy mornings or brunch.

Ingredients

Scale
  • 2 cups (240 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150 grams) granulated sugar
  • 6 tablespoons (85 grams) unsalted butter, melted and cooled
  • 6 tablespoons (85 grams) brown butter, browned gently for the streusel topping
  • 1 large egg, room temperature
  • 3/4 cup (180 ml) buttermilk (or milk + 1 teaspoon lemon juice)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (225 grams) fresh or frozen blueberries
  • For the streusel crumble:
  • 6 tablespoons (85 grams) brown butter, browned and cooled
  • 1/3 cup (70 grams) light brown sugar
  • 1/3 cup (40 grams) all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it lightly.
  2. Brown the butter for the crumble: In a small saucepan over medium heat, melt 6 tablespoons (85 grams) of unsalted butter. Stir frequently as it foams and then turns golden brown with a nutty aroma—about 4-5 minutes. Remove from heat and let it cool slightly.
  3. Make the streusel topping: In a small bowl, combine 1/3 cup (70 grams) light brown sugar, 1/3 cup (40 grams) all-purpose flour, 1/2 teaspoon ground cinnamon, and a pinch of salt. Pour in the browned butter and stir until crumbly. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups (240 grams) flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, and 3/4 cup (150 grams) granulated sugar.
  5. Mix wet ingredients: In another bowl, whisk 1 large egg, 6 tablespoons (85 grams) melted and cooled unsalted butter, 3/4 cup (180 ml) buttermilk, and 1 teaspoon vanilla extract until smooth.
  6. Combine batter: Pour wet ingredients into the dry mixture and stir gently with a spatula just until combined. A few lumps are okay; avoid overmixing.
  7. Fold in blueberries carefully to avoid crushing.
  8. Fill muffin cups about 3/4 full with batter.
  9. Generously sprinkle the brown butter streusel over each muffin.
  10. Bake for 18-22 minutes. Check at 18 minutes by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, they’re done.
  11. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely to keep the crumble crisp.

Notes

Keep stirring the butter constantly when browning to avoid burning. Do not overmix the batter to keep muffins tender. Cooling muffins on a wire rack prevents the crumble topping from becoming soggy. You can make the crumble topping ahead and keep chilled until baking. For a golden crust, use a metal muffin tin instead of silicone. If crumble browns too quickly, tent foil over muffins during the last minutes of baking.

Nutrition

Keywords: blueberry muffins, streusel muffins, brown butter crumble, easy muffins, breakfast muffins, homemade muffins, blueberry streusel

Find it online: https://emmaoven.com/blueberry-streusel-muffins-recipe-easy-homemade-brown-butter-crumble-muffins/