Brown Butter Blueberry Crumb Muffins ⋆˚♡˖°Bake With Me

Delicious brown butter blueberry muffins with a crunchy crumble topping, easy to make! 🧁🫐 Recipe ♡ Make 12 muffins :) Muffin Crumble Topping: 1/2 cup brown sugar, packed, 100g 1 teaspoon ground cinnamon 1/2 cup chopped walnuts or pecans, 67g Muffin Batter: 1 & 3/4 cups all-purpose flour, 219g 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1/2 cup unsalted brown butter, softened, room temperature, 113g 1/2 cup granulated sugar, 100g 1/4 cup light or dark brown sugar, packed, 50g 1/2 cup sour cream or yogurt, room temperature, 120g 2 large eggs, room temperature 1 & 1/2 tsp vanilla extract 1/4 cup milk, room temperature, 60ml 1 & 1/2 cups fresh or frozen blueberries, 210g NOTE: When browning the butter use 1 cup, as it will reduce down and it will give you about 1/2 cup for the recipe :) (or you can just use regular 1/2 cup of butter too, without browning it!) ♡ Directions: Preheat oven to 425°F (218°C). *you'll lower the temp later Line a 12 count muffin pan with muffin liners. Set aside. Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside. Cream the butter, granulated sugar, and brown sugar together until smooth and creamy, about 3 minutes. Add the sour cream, eggs and vanilla extract and mix until combined. Add in the dry ingredients and mix until almost combined. Add the milk and mix until combined and the batter is thick and creamy. Fold in the blueberries. For the crumble topping: In a small bowl, mix brown sugar, cinnamon and nuts together. Set aside. Spoon or scoop the batter into the prepared muffin liners filling them evenly all the way to the top and you've used up all the batter. Spoon brown sugar, cinnamon and nut topping onto each muffin gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425°F and then, without opening the oven door, reduce the oven temperature down to 350°F (177°C) and bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the muffins to cool for 5–10 minutes in the pan set on a cooling rack, then transfer the muffins directly to a cooling rack to continue cooling completely. Enjoy! ♡