Go Back
–+ servings
cropped image of a beautifully arranged table setting with a white plate holding three delectable brown butter and blueberry mini muffins, accompanied by a fork, and a steaming cup of coffee
Print Recipe
5 from 1 vote

Brown Butter and Blueberry Mini Muffins

This Brown Butter and Blueberry Mini Muffins are bite-sized delights that harmoniously blend rich, nutty brown butter with plump blueberries, offering a perfect balance of sweet and savory. Whether for breakfast or a snack, these mini muffins are a delectable treat you won't want to miss!
Prep Time30 minutes
Cook Time12 minutes
Total Time42 minutes
Course: Baking, Dessert, Snack
Cuisine: American
Servings: 14 muffins
Calories: 155kcal

Ingredients

  • 2.6 oz flour whole-wheat
  • 4.0 oz flour all-purpose
  • 7 oz caster sugar
  • 1 tbsp baking powder
  • 1 tsp baking powder
  • 150 ml milk
  • 2.8 oz butter
  • 3.5 oz blueberries fresh
US Customary - Metric

Instructions

  • Brown the butter. In a shallow pan, place the butter on a low heat and melt it. Once fully melted,  increase the heat to medium/high. Shortly the butter will start spitting as the water content is cooked off. Keep cooking until small brown flecks start to form on the bottom of the pan, keep stirring constantly. Once the butter has an overall golden brown look and smells nutty, take it off the heat and transfer to another container to prevent further cooking.
  • At this point, preheat the oven to 392⁰F(200⁰C), and either line a mini muffin tray with paper liners, or coat with oil. I used coconut oil as it is solid at room temperature and easy to spread around the tin.
  • In another bowl, mix together all the dry ingredients and combine thoroughly. Add the blueberries at the end and mix evenly into the flour.
  • In another bowl add all of the wet ingredients and mix thoroughly.
  • Add the wet ingredients into the dry and mix until just combined. It is very important not to over mix at this stage. If there are a few floury streaks left this is ok, as they will create even more air pockets for the muffins to rise.
  • Spoon the batter into each of the muffin cups so that they are nearly full. At this stage you can add a few more blueberries on top if you like.
  • Bake at 392⁰F (200⁰C) for 3-4 minutes then reduce the oven temperature to 356⁰F (180⁰C) and bake for a further 7-8 minutes until the muffins are cooked through.
  • Transfer to a cooling rack to cool fully. The muffins should slide easily out of the tray.

Nutrition

Calories: 155kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 162mg | Potassium: 38mg | Fiber: 1g | Sugar: 15g | Vitamin A: 163IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg