Brown Butter Blueberry Banana Bread Muffins
These delightful Brown Butter Blueberry Banana Muffins offer a burst of fruity flavors in every bite. Made with sweet bananas, juicy blueberries, and a hint of nutty brown butter, these muffins are perfect for breakfast or as a tasty snack. The moist and tender texture combined with the sweet icing drizzle on top makes these muffins irresistible. Easy to prepare and bursting with flavor, these muffins are sure to become a family favorite in no time.
— Constant Cookbook
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 2 large bananas, about 1 cup mashed
- 1 teaspoon pure vanilla extract
- 1 large egg
- 3/4 cup all-purpose Gold Medal Flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup fresh or frozen blueberries
- 1 cup powdered sugar
- 2-3 tablespoons heavy cream
Instructions
- Preheat oven to 350 degrees and line 12 muffin cups with liners (foil is preferred)
- Place butter into a small skillet over medium heat. Cook, let bubble and swirl pan until butter has turned golden brown. You’ll see brown bits form at the bottom of the pan. Transfer to a heat proof bowl and let cool for 5 minutes.
- Pour butter into a large mixing bowl. Add sugar, bananas and vanilla mixing to combine. Add egg, stirring to combine. Stir in flour, baking soda and salt then stir in blueberries.
- Fill prepared muffin cups 3/4 full and bake for 23-25 minutes, until baked through. Remove and let cool for 5 minutes if drizzling with icing. Muffins are great with or without icing.
- To prepare icing, place powdered sugar and heavy cream into a medium bowl. Whisk until desired icing consistency. Drizzle over warm muffins if desired.
Yield
12 Servings
Nutrition
- Calories: 207 kcal
- Carbohydrate Content: 31 g
- Protein Content: 2 g
- Fat Content: 9 g
- Saturated Fat Content: 6 g
- Cholesterol Content: 37 mg
- Sodium Content: 150 mg
- Fiber Content: 1 g
- Sugar Content: 22 g
- Serving Size: 1 serving
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