If you are a fan of moist, flavorful muffins with a delightful twist, then the Brown Butter Banana Blueberry Muffins Recipe is about to become your new best friend. This recipe balances the rich nuttiness of brown butter with the natural sweetness of ripe bananas and bursts of juicy blueberries, creating muffins that are perfectly tender and irresistibly fragrant. Whether you’re baking for a cozy breakfast or a tasty snack, these muffins are guaranteed to fill your kitchen with a warm, inviting aroma and satisfy every craving for something both wholesome and indulgent.
Ingredients You’ll Need
The magic behind these muffins comes down to a handful of simple yet essential ingredients, each playing a crucial role in the texture, flavor, and appearance. From buttery richness to fresh fruit brightness, here’s what you’ll need for your baking adventure.
- 2 small ripe bananas, smashed: They add moisture and natural sweetness, making every bite tender and rich.
- 2 large eggs: Provide structure and help bind all ingredients together for a perfect crumb.
- 3/4 cup milk: Keeps the batter smooth and adds moisture for soft muffins.
- 2 tsp pure vanilla extract: Enhances all the flavors with a sweet, aromatic touch.
- 1 tbsp fresh squeeze lemon juice: Brightens the flavors and keeps the blueberries vibrant.
- 1/2 cup (1 stick) butter: Browned to develop that deep, nutty flavor that is signature to this recipe.
- 1 cup old-fashioned rolled oats: Adds a lovely texture and a subtle nuttiness.
- 2 1/2 cups all-purpose flour: The base of the muffins, giving them structure.
- 1 tbsp baking powder: Helps the muffins rise beautifully and stay fluffy.
- 1 tsp baking soda: Works with the acidic components to ensure tender results.
- 1/2 tsp salt: Balances the sweetness and enhances all flavors.
- 1 cup dark brown sugar: For deep caramel notes and moisture.
- 1/2 cup organic cane sugar: Adds sweetness without overpowering the fruit.
- 1 cup blueberries (plus more for topping): Bursting with juice and color, they are the star fruit of this muffin.
- 1/2 cup chopped pecans (optional, plus more for topping): Adds crunch and earthy flavor that pairs beautifully with brown butter.
How to Make Brown Butter Banana Blueberry Muffins Recipe
Step 1: Prepare Your Oven and Muffin Tin
Start by preheating your oven to 400 degrees Fahrenheit to give it a nice head start. Meanwhile, line a 12-cup muffin tin with paper liners—this keeps the muffins from sticking and makes clean-up a breeze.
Step 2: Brown the Butter
In a medium nonstick or stainless-steel pan, melt the butter over medium heat. Stir occasionally as it cooks for about 4 to 5 minutes until it turns golden brown and develops that irresistible nutty aroma. This step adds a rich depth of flavor that sets these muffins apart. Once browned, transfer the butter off the heat and let it cool for about 5 to 10 minutes.
Step 3: Combine Wet Ingredients
In a large mixing bowl, whisk together the smashed bananas, eggs, milk, vanilla extract, and fresh lemon juice until smooth and well combined. The bananas bring natural sweetness and moisture, while the lemon juice balances the flavors perfectly.
Step 4: Add Rolled Oats and Brown Butter
Stir the rolled oats into the wet mixture, letting them soak briefly as the brown butter cools. Once the brown butter has cooled slightly, pour it in and mix well. This combination is the heart of the Brown Butter Banana Blueberry Muffins Recipe, giving the batter a lovely texture and flavor.
Step 5: Mix Dry Ingredients Separately
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, dark brown sugar, and organic cane sugar. Mixing the dry ingredients separately ensures even distribution, so your muffins rise nicely and have a balanced sweetness.
Step 6: Combine All Ingredients
Carefully fold the dry ingredients into the wet mixture until just combined to avoid overmixing, which can make muffins tough. Then gently fold in the blueberries and chopped pecans if using, distributing them evenly throughout the batter.
Step 7: Fill Muffin Tin and Add Toppings
Divide the batter evenly between the muffin cups, filling each about three-quarters full. For an extra pop of flavor and texture, sprinkle a few blueberries, pecans, and a pinch of cane sugar on top of each muffin before baking.
Step 8: Bake to Perfection
Bake the muffins at 400 degrees Fahrenheit for 5 minutes, then reduce the oven temperature to 350 degrees and bake for an additional 16 to 20 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let them cool slightly before enjoying your creation.
How to Serve Brown Butter Banana Blueberry Muffins Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of honey can add an elegant touch to your muffins, making them even more tempting. Fresh fruit or a smear of butter are also fantastic simple complements that enhance the muffin’s natural flavors.
Side Dishes
These muffins pair beautifully with a hot cup of coffee or tea for a cozy breakfast. They also work wonderfully alongside creamy yogurt or a bowl of fresh seasonal fruit for a well-rounded brunch plate.
Creative Ways to Present
Try slicing a muffin in half and toasting it lightly before spreading with cream cheese or nut butter for a delightful twist. For a fun gathering, serve them with a topping bar including assorted nuts, spreads, and berries, letting guests customize their treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to three days. This keeps them soft and fresh without drying out. Avoid refrigeration as it can make them crumbly.
Freezing
To enjoy these muffins longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They will keep well for up to three months and thaw quickly to retain their delicious texture.
Reheating
Warm muffins in the microwave for about 20 seconds or in a toaster oven for a few minutes to revive their moistness and enhance flavors – a quick and cozy pick-me-up anytime.
FAQs
Can I use frozen blueberries in this recipe?
Absolutely, frozen blueberries work just fine. Just fold them in gently without thawing to prevent the batter from turning purple or watery.
Why do I brown the butter? Can I skip that step?
Brown butter adds a rich, nutty depth to the muffins that regular melted butter cannot replicate. While you can skip it, you’ll miss out on that unique flavor note that makes this recipe special.
Can I substitute the pecans with another nut?
Yes, feel free to swap pecans for walnuts, almonds, or even leave out nuts entirely if you prefer a nut-free version.
What’s the best way to mash bananas for this recipe?
Use a fork or potato masher to puree your bananas until mostly smooth with just a few small lumps for texture. Over-mashing is not necessary and can make the batter overly dense.
How do I know when the muffins are done baking?
The best test is to insert a toothpick or cake tester in the center. If it comes out clean or with a few moist crumbs, your muffins are perfectly baked and ready to enjoy.
Final Thoughts
The Brown Butter Banana Blueberry Muffins Recipe is truly a gem worth keeping in your baking repertoire. From the cozy aroma of brown butter to the juicy burst of blueberries and the comforting feel of banana, every bite is an absolute delight. I can’t wait for you to make these, share them with your favorite people, and enjoy the love and warmth baked right inside.
Print
Brown Butter Banana Blueberry Muffins Recipe
- Total Time: 45 minutes
- Yield: 16 muffins
Description
These Brown Butter Banana Blueberry Muffins combine the rich, nutty flavor of brown butter with the natural sweetness of ripe bananas and juicy blueberries. Made with rolled oats and a blend of brown and cane sugars, these muffins are moist, tender, and perfect for breakfast or a snack. A hint of lemon juice brightens the taste, while optional pecans add a delightful crunch.
Ingredients
Wet Ingredients
- 2 small ripe bananas, smashed (about 3/4 cup)
- 2 large eggs
- 3/4 cup milk
- 2 tsp pure vanilla extract
- 1 tbsp fresh squeezed lemon juice
- 1/2 cup (1 stick) butter
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dark brown sugar
- 1/2 cup organic cane sugar
Add-ins
- 1 cup blueberries, plus more for topping
- 1/2 cup chopped pecans (optional), plus more for topping
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (204°C). Line a 12-cup standard muffin tin with paper liners to prevent sticking and ease cleanup.
- Make Brown Butter: In a medium stainless steel or nonstick frying pan, melt the 1/2 cup butter over medium heat. Cook, stirring occasionally, for 4-5 minutes until the butter is golden brown and fragrant. Remove from heat and allow to cool for 5-10 minutes off the heat to avoid cooking the eggs in the next steps.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the smashed bananas, eggs, milk, vanilla extract, and fresh squeezed lemon juice until well combined.
- Add Oats: Stir the rolled oats into the wet ingredients and let the mixture sit while the brown butter cools slightly. This allows the oats to absorb some moisture.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, dark brown sugar, and organic cane sugar until evenly mixed.
- Incorporate Brown Butter and Dry Mixture: Once the brown butter has cooled but is still pourable, stir it into the wet mixture. Then fold the dry ingredients gently into the wet ingredients until just combined to avoid overmixing.
- Add Blueberries and Pecans: Fold in the blueberries and chopped pecans if using, ensuring an even distribution without breaking the berries.
- Fill Muffin Tin and Add Toppings: Divide the batter evenly among the muffin cups. Top each muffin with additional blueberries, pecans, and a light sprinkle of organic cane sugar for added texture and sweetness, if desired.
- Bake the Muffins: Bake the muffins at 400°F for 5 minutes to get a good rise. Then reduce the oven temperature to 350°F (177°C) and continue baking for an additional 16-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Notes
- Use ripe bananas with brown spots for the best natural sweetness and flavor.
- If you prefer nut-free muffins, omit the pecans or substitute with sunflower seeds.
- Do not overmix the batter to keep the muffins tender and light.
- The initial high temperature helps create a nice dome; reducing heat finishes baking without burning.
- These muffins freeze well; store in an airtight container for up to 2 months.
- For a dairy-free version, substitute butter with coconut oil and use a plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
