The Best Bakery Style Blueberry Muffins You’ll Ever Eat

Billy Rogers

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For the topping: ½ cup (60g) all purpose flour ½ teaspoon cinnamon ⅓ cup (71g) packed brown sugar 3 tablespoons (42g) butter, melted For the wet ingredients: ½ cup (113g) butter 1 cup (200g) sugar 2 large eggs, at room temperature ½ cup (120g) milk (any milk should work here) ½ tablespoon vanilla extract

Ingredients

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½ teaspoon almond extract Dry ingredients: 2 cups (240g) all purpose flour 2 teaspoon baking powder ¼ teaspoon salt For the mix in: 2 cups (300g) fresh or frozen blueberries* 2 tablespoons (15g) all purpose flour

Ingredients

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Instructions

Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with liners and spray them with cooking spray.

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Brown your butter: add ½ cup butter to a large saucepan and place over medium heat.

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The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. 

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After a couple of minutes, the butter will begin to brown and turn a nice golden amber color on the bottom of the saucepan. 

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Immediately transfer the butter to a medium bowl to prevent burning, making sure you scrape all the brown butter bits from the bottom of the pan. 

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While the brown butter cools, make the topping: in a medium bowl, mix together the flour, cinnamon and brown sugar. 

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