Best 9 Brown Butter Blackberry Muffins Recipes

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Brown butter blackberry muffins are a delightful pastry that combines the nutty flavor of browned butter with the sweetness of ripe blackberries. These muffins have a moist and tender crumb and a delectable streusel topping that adds an extra layer of flavor. Perfect for breakfast, brunch, or a sweet snack, these muffins are also a great way to use up fresh blackberries. With just a few simple ingredients and a little bit of time, you can create a batch of these delicious muffins that are sure to please everyone.

Check out the recipes below so you can choose the best recipe for yourself!

FARMHOUSE BLACKBERRY MUFFINS



Farmhouse Blackberry Muffins image

These old-fashioned blackberry muffins are an easy farmhouse favorite!

Provided by Blair Lonergan

Categories     Breakfast     Side Dish

Time 29m

Number Of Ingredients 14

2 cups all-purpose flour, properly measured (see note below)
⅔ cup granulated sugar ((or reduce to ½ cup for a slightly less-sweet muffin))
2 tablespoons quick-cooking oats, optional
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¾ cup whole buttermilk, well shaken at room temperature ((or sub with whole milk))
¼ cup (½ of a stick) salted butter, melted and slightly cooled
¼ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 ½ cups fresh blackberries
Optional, for topping: coarse sugar

Steps:

  • Preheat oven to 375°F. Line a standard 12-cup muffin pan with paper liners; set aside.
  • In a large bowl, whisk together flour, sugar, oats (if using), baking powder, cinnamon, salt, and nutmeg.
  • In a medium bowl, whisk together buttermilk (or milk), melted butter, oil, eggs, and vanilla extract.
  • Add the wet ingredients to the dry ingredients. Stir just until combined, being careful not to over-mix. The batter may be lumpy, which is fine.
  • Fold in the blackberries.
  • Divide batter evenly among the prepared muffin cups, filling each cup almost to the top. Sprinkle coarse sugar on top, if desired.
  • Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  • Transfer muffins to a wire rack to cool. Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 muffin, Calories 180 kcal, Carbohydrate 29 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 39 mg, Sodium 155 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 2 g

EASY BLACKBERRY MUFFINS



Easy Blackberry Muffins image

These Easy Blackberry Muffins are a great treat to enjoy anytime of the day! A simple, yet flavorful muffin, bursting with juicy blackberries throughout!

Provided by The Cookin' Chicks

Categories     Breakfast     Snack

Time 30m

Number Of Ingredients 8

1/2 cup butter (*softened)
1 cup sugar
2 eggs
2 cups flour (*all purpose)
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 cups blackberries

Steps:

  • Preheat oven to 375 degrees and line a muffin tray with paper or silicone liners.
  • In a large bowl, cream together the butter and sugar.
  • Add in the eggs, one at a time.
  • In a small bowl, combine the flour, baking powder, and salt.
  • Slowly add the milk and flour mixture into the creamed butter mixture.
  • Stir until just combined.
  • Carefully fold in the blackberries.
  • Spoon mixture into prepared pan, filling about 2/3 full.
  • Place pan into oven and bake about 20 minutes.
  • Remove from oven and allow to cool slightly before enjoying!

Nutrition Facts : ServingSize 1 muffin, Calories 177 kcal, Carbohydrate 27 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 36 mg, Sodium 188 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 3 g

BLACKBERRY FRUIT MUFFINS



Blackberry Fruit Muffins image

Take advantage of delicious summer blackberries by adding them to these muffins. They are very easy to prepare and disappear as soon as they are served.-Candy Woelk, Lexington, Missouri

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

1/4 cup butter, softened
1/2 cup sugar
1 large egg, room temperature, lightly beaten
3/4 cup 2% milk
1/4 teaspoon vanilla extract
1-3/4 cups plus 1 tablespoon all-purpose flour, divided
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh blackberries
Honey, optional

Steps:

  • Preheat oven to 400°. In a bowl, cream butter and sugar. Add egg and mix well. Beat in milk and vanilla until almost smooth, about 1 minute. Combine 1-3/4 cups flour, baking powder and salt; stir into creamed mixture just until combined (batter will be thick). Toss blackberries with the remaining flour until coated; fold into batter. , Fill greased or paper-lined muffin cups half full. Bake at until muffins are golden brown, 20-25 minutes. Serve warm with honey if desired.

Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 184mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

BROWN SUGAR BLACKBERRY MUFFINS



Brown Sugar Blackberry Muffins image

There's nothing better than waking up to homemade muffins. This simple muffin recipe tastes of summer and is full of blackberries. The muffin isn't overly sweet; the perfect flavor balance with the berries. Soft and fluffy, these muffins melt in your mouth. A great way to bake with frozen blackberries.

Provided by Dana Hayden, M.Ed.

Categories     Other Breakfast

Time 25m

Number Of Ingredients 11

1 3/4 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/8 tsp cinnamon, ground
1/4 tsp kosher salt
3/4 c brown sugar, firmly packed
1 c milk
1 egg
3 Tbsp butter, melted
1/2 Tbsp lemon zest, grated
1 c blackberries, still frozen and rolled in flour

Steps:

  • 1. Add the flour, baking powder, baking soda, cinnamon, and salt to a big bowl and whisk until well mixed.
  • 2. Mix the brown sugar, milk, egg, lemon zest, and melted butter in another bowl until well mixed.
  • 3. Pour the wet ingredients into the dry ingredients and mix until incorporated (not too much mixing or the muffins will be chewy instead of cake-like).
  • 4. Add the floured blackberries and fold into mixture.
  • 5. Put into buttered muffin tins.
  • 6. Pop into the oven for 16 - 20 minutes at 350.
  • 7. You can tell the muffins are done by pushing on the top of one and if it springs back up they are done. Since this recipe uses brown sugar instead of white sugar the color will be darker when they are finished baking.
  • 8. The flour on the blackberries keeps them from falling to the bottom of your muffins and helps the muffins not be soupy.

DELICIOUS BLACKBERRY MUFFINS



Delicious Blackberry Muffins image

These moist muffins are a great way to turn fresh blackberries into a yummy breakfast treat. Also great with oatmeal crumb topping. In a pinch, these can be made with frozen berries that have been thawed and drained.

Provided by Bleuroze

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 33m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
⅔ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup sour cream
½ cup butter, melted
2 eggs
1 teaspoon milk
1 teaspoon vanilla extract
11 ounces fresh blackberries

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a muffin tin with paper liners.
  • Mix flour, sugar, baking powder, and salt together in a large bowl.
  • Whisk sour cream, butter, eggs, milk, and vanilla extract together in another bowl. Stir into the flour mixture until blended. Fold blackberries into the batter.
  • Spoon batter into the muffin tin, filling each liner 2/3 full.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes.

Nutrition Facts : Calories 252.4 calories, Carbohydrate 30.8 g, Cholesterol 59.8 mg, Fat 12.8 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 7.7 g, Sodium 295.8 mg, Sugar 12.5 g

BROWN BUTTER BLACKBERRY MUFFINS RECIPE - (4.4/5)



Brown Butter Blackberry Muffins Recipe - (4.4/5) image

Provided by á-5015

Number Of Ingredients 15

Muffins:
7 tablespoons unsalted butter, browned and cooled
1/3 cup milk
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup light brown sugar, packed
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups blackberries
Streusel:
3 tablespoons unsalted butter, cold, sliced
1/2 cup all-purpose flour
3 1/2 tablespoons turbinado sugar

Steps:

  • Preheat oven to 375 degrees. Line a muffin tin with baking cups. In a medium-sized bowl, combine browned butter and milk. Stir in egg and egg yolk and vanilla extract. In a separate, large bowl, whisk together flour, brown sugar, baking powder, and salt. Stir in butter mixture, mixing until just combined. Gently fold in blackberries. Fill baking cups 2/3 of the way full. In a small bowl, combine flour and turbinado sugar. Using your fingers, crumble in the cold butter until you've got a flaky mixture. Sprinkle this over the muffins, as much or as little as you prefer. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before eating.

OUR FAVORITE BLUEBERRY MUFFINS



Our Favorite Blueberry Muffins image

Blueberry muffins are a breakfast staple in most homes. This recipe from "Martha's Entertaining" features two options to finish: make a crumb topping, or sprinkle granulated sugar and freshly grated mace over the batter just before baking.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 1/2 dozen

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour
1/2 cup packed light-brown sugar
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted and cooled
3 cups plus 2 tablespoons unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons (3/4 stick) unsalted butter, room temperature, plus more for tin
1 1/4 cup granulated sugar, plus more for topping (optional)
1 large whole egg plus 2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
2 cups fresh blueberries
Mace, for topping (optional)

Steps:

  • Crumb topping, if desired:Whisk together flour, brown sugar, salt, and cinnamon in a bowl. Pour in melted butter and toss with a flexible spatula until large crumbs form.
  • Muffins:Preheat oven to 375 degrees. Line standard 12-cup muffin tins with paper liners.
  • Sift together flour, baking powder, and salt into a bowl.
  • With an electric mixer on medium speed, cream together butter and granulated sugar until fluffy.
  • Add eggs and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in blueberries by hand.
  • Divide batter evenly among prepared cups; if desired, sprinkle generously with granulated sugar and mace. Alternatively, sprinkle crumb topping evenly over batter in each cup.
  • Bake, rotating tins halfway through, until light golden on top, about 30 minutes. Cool in tins on wire racks 15 minutes before turning out muffins. Serve warm or at room temperature.

BLACKBERRY MUFFINS



Blackberry Muffins image

Yummy and fast enough to make for breakfast!

Provided by Robin Surland

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 13

1 cup milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup rolled oats
1 cup packed dark brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
½ teaspoon salt
1 ½ cups fresh blackberries
¼ cup turbinado raw sugar

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk the milk, egg, butter, and vanilla extract together in a bowl.
  • Mix the flour, oats, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt in a bowl. Make a well in the center and pour in the egg mixture. Stir until just combined. Gently fold in the blackberries. Divide the batter evenly into the muffin cups, and sprinkle with the turbinado sugar.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 45.4 g, Cholesterol 22.9 mg, Fat 4.4 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 2.3 g, Sodium 252 mg, Sugar 23.7 g

BLACKBERRY MUFFINS



Blackberry Muffins image

No one can resist these buttery muffins bursting with juicy blackberries. They make a nice addition to any breakfast table. -Julee Walberg, Carson City, Nevada

Provided by Taste of Home

Time 35m

Yield 1-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
1-1/4 cups plus 1 tablespoon sugar, divided
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen blackberries

Steps:

  • In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries., Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 172 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 172mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

  • To make sure your muffins are moist and fluffy, use buttermilk in the batter. Buttermilk reacts with the baking soda to create a lift that makes the muffins light and airy.
  • Don't overmix the batter. Overmixing can make the muffins tough. Mix just until the ingredients are combined.
  • Use fresh blackberries. Fresh blackberries will give the muffins the best flavor.
  • If you don't have fresh blackberries, you can use frozen blackberries. Just thaw them before using.
  • If you want to add a crunchy topping to the muffins, sprinkle some brown sugar and chopped nuts on top before baking.
  • Serve the muffins warm with butter or cream cheese.

Conclusion:

Brown butter blackberry muffins are a delicious and easy-to-make treat. They're perfect for breakfast, brunch, or a snack. With their moist and fluffy texture and sweet and tangy blackberry flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a tasty and satisfying muffin recipe, give these brown butter blackberry muffins a try. You won't be disappointed!

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