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Brown Butter Blueberry Banana Bread Muffins

Brown Butter Blueberry Banana Bread Muffins

If you’re on the hunt for a delightful treat that perfectly marries the rich, nutty flavor of brown butter with the sweet burst of fresh blueberries and the comforting essence of banana bread, then look no further! These Brown Butter Blueberry Banana Bread Muffins are not just your average muffins; they are a heavenly experience that will elevate your breakfast or snack game to new heights. With just 30 minutes of your time, you can whip up a batch of these fluffy, moist muffins that will have your family and friends begging for the recipe. Ready to indulge in this scrumptious delight? Let’s dive into the details!

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins

Ingredients

  1. 1/2 cup unsalted butter
  2. 1 cup brown sugar
  3. 2 ripe bananas
  4. 2 eggs
  5. 1 teaspoon vanilla extract
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1 1/2 cups all-purpose flour
  9. 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray to prevent the muffins from sticking.
  2. In a small saucepan over medium heat, melt the unsalted butter. Continue to cook the butter, swirling the pan occasionally, until it turns golden brown and has a nutty aroma, about 5-7 minutes. Be careful not to burn it. Once browned, remove it from the heat and let it cool slightly.
  3. In a large mixing bowl, mash the ripe bananas with a fork until smooth. You should have about 1 cup of mashed bananas.
  4. Add the brown sugar to the mashed bananas and mix until well combined.
  5. Crack the eggs into the bowl and add the vanilla extract. Whisk everything together until the mixture is smooth and creamy.
  6. Pour the browned butter into the banana mixture, stirring well to incorporate it evenly.
  7. In another bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
  8. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
  9. Fold in the fresh blueberries gently, ensuring they are evenly distributed throughout the batter.
  10. Using a spoon or a cookie scoop, fill each muffin cup about 2/3 full with the batter.
  11. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  12. Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
  13. Enjoy your delicious Brown Butter Blueberry Banana Bread Muffins warm or at room temperature!

Tips

  1. Perfectly Browned Butter: Keep a close eye on the butter as it melts and browns. Stir it occasionally to ensure even cooking and prevent burning. The key is to achieve that golden-brown color and nutty aroma without letting it go too far.
  2. Use Ripe Bananas: The riper the bananas, the sweeter your muffins will be! Look for bananas with plenty of brown spots for maximum flavor.
  3. Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
  4. Fresh Blueberries: If you can, use fresh blueberries for the best flavor and texture. If using frozen, do not thaw them; just fold them in straight from the freezer to avoid color bleeding into the batter.
  5. Check for Doneness: Ovens vary, so start checking your muffins at the 18-minute mark. Insert a toothpick into the center; it should come out clean or with a few crumbs attached.
  6. Cooling Time: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps them set and makes them easier to remove.
  7. Storage: Keep any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just reheat in the microwave or oven for a quick treat!

Nutrition Facts

Calories: 240kcal

Carbohydrates: g

Protein: g

Fat: g

Saturated Fat: g

Cholesterol: mg

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