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Banana and Blueberry Muffins
Print Recipe

Brown Butter Banana Blueberry Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 16

Ingredients

  • 2 small ripe bananas, smashed (about ¾ cup) 
  • 2 large eggs
  • ¾ cup milk
  • 2 teaspoon pure vanilla extract
  • 1 tablespoon fresh squeeze lemon juice
  • ½ cup (1 stick) butter
  • 1 cup old-fashioned rolled oats
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dark brown sugar 
  • ½ cup organic cane sugar 
  • 1 cup blueberries - plus more for topping 
  • ½ cup chopped pecans (optional) - plus more for topping 

Instructions

  • 1. Preheat oven to 400 degrees.
    2. Line a 12 cup standard muffin tin with paper liners.
    3. 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.
    4. Add wet ingredients to a large mixing bowl and whisk until well combined.
    5. Add the oatmeal to the wet mixture, and let sit in wet mixture as butter cools.
    6. In a separate bowl, whisk together dry ingredients.
    7. When butter is cooled slightly, stir into wet mixture, then fold in dry ingredients.
    8. Fold in the blueberries and pecans.
    9. 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.
    10. 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.
    Makes about 16 muffins.