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Brown Butter Banana Blueberry Muffins Recipe

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3.9 from 193 reviews

  • Author: Amina
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Add Blueberries and Pecans: Fold in the blueberries and chopped pecans if using, ensuring an even distribution without breaking the berries.
  8. 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.
  9. 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.
  10. 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

Find it online: https://aminabakes.com/brown-butter-banana-blueberry-muffins-recipe/