Brown Butter Banana Blueberry Muffins

Share this recipe!

These moist and fluffy Brown Butter Banana Blueberry Muffins are a great quick and easy breakfast or treat! Made with fresh ripe bananas, blueberries, oats, pecans and browned butter – these muffins are always a hit!

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Moist and delicious Brown Butter Banana Blueberry Muffins

These sweet, tart and fluffy Banana Blueberry Oat Muffins are great for breakfast, snacking or dessert any day of the week! With simple ingredients and minimal prep, you can make these muffins in a flash!

What goes into the Banana and Blueberry Muffins?

• 3/4 cup milk. You can use 2% or whole milk.
• 1 tbsp fresh squeeze lemon juice, for a touch of acidity.
• 1 cup old-fashioned rolled oats. Let the oats soak briefly in the wet ingredients before adding the remaining dry ingredients for the best texture.
• 2 1/2 cups all-purpose flour.
• 1 tbsp baking powder. Make sure it’s fresh for best results.
• 1 tsp baking soda and ½ teaspoon salt.
• ½ cup (1 stick) butter, browned. The browned butter adds a nutty richness to the muffins.
• 1 cup dark brown sugar. If you only have light brown sugar on hand, that can be substituted.
• 1/2 cup organic cane sugar. I prefer the flavor of organic cane sugar for baking over standard granulated sugar. The texture is also suitable for using to dust the tops of the muffins before baking for a little extra crunch.
• 2 large eggs.
• 2 small ripe bananas, smashed (about 3/4 cup). You want ripe to overripe bananas for the best flavor and texture.
• 2 tsp pure vanilla extract.
• 1 cup blueberries – plus more for topping. I prefer to use fresh blueberries for this recipe.
• 1/2 cup chopped pecans. These are optional, but highly recommended.

Finishing and baking the muffins

Preheat the oven to 400 degrees, and line a 12 cup standard muffin tin with paper liners. 

Brown the butter

In a medium stainless steel or nonstick frying pan, heat butter over medium heat until melted, and cook 4-5 minutes, stirring occasionally, until golden brown. Allow to cool for 5-10 minutes off the heat. 

Make the batter

Add wet ingredients to a large mixing bowl and whisk until well combined. Add the oatmeal to the wet mixture, and let sit in wet mixture as butter cools. In a separate bowl, whisk together dry ingredients.  When butter is cooled slightly, stir into wet mixture, then fold in dry ingredients.  Fold in the blueberries and pecans. 

Bake the muffins

Divide batter into muffin tin, and top each muffin with a bit of additional pecans, blueberries and a sprinkling of organic cane sugar, if desired. 

Bake muffins at 400 degrees for 5 minutes, then reduce oven temperature to 350 degrees, and bake for 16-20 minutes more, until a toothpick inserted in the center of a muffin comes out clean. 

Tools you’ll need:

• A 12 cup muffin tin.
• Muffin liners.
• Some large mixing bowls- one for wet ingredients, one for dry.
• A wire whisk.
• A wooden spoon or spatula.
• Measuring cups and spoons.
• A (preferably stainless steel) frying pan, for browning the butter. The stainless steel will allow for you to more easily see the progress of the brown butter.

Tips for perfect muffins, every time

• Make sure you’re using fresh, active baking powder. If it’s been sitting in your cabinet for a while, it might be best to buy a fresh can.
• Use very ripe or overripe bananas for the best flavor.
• Allow the brown butter to cool off the heat for about 5-10 minutes before adding it to your liquid ingredients.
• Use some extra pecans and blueberries for studding the tops of your muffins to make them extra pretty.
• Add the oats to the liquid mixture and let them sit for a minute or two to soften them up a bit.
• Top the muffins with a bit of organic cane sugar for a pretty look and a crispy texture.
• Start your muffins off at 400 degrees, then reduce to 350. This will help get the leaving agents working quicky, for ultra fluffy muffins!

Do the bananas and blueberries need to be fresh?

I do prefer to use fresh blueberries and bananas in this recipe. If you opt to use frozen ripe bananas and blueberries, you may want to add a bit of additional flour, as the frozen ingredients will have a higher moisture content.

Hungry for more easy desserts?

Easy Zucchini Muffins

Almond Flour Pumpkin Muffins

Banana Bread

Coconut Caramel Apple Cake

Want to save this recipe for later? Pin it!

Made these Banana Blueberry Muffins? Leave a review and rating below!

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.