Brown Butter Blueberry Muffins with Jaca

Brown Butter Blueberry Muffins with Jaca

Bakery-worthy brown butter blueberry muffins made healthier with Jaca (allulose). Nutty browned butter, fresh blueberries, and a cinnamon streusel crumb topping — tender, moist, and absolutely irresistible.

Prep Time: 15 minutes | Cook Time: 22 minutes | Servings: 12 muffins

Ingredients:

For the muffins:

  • 1 stick (113g) unsalted butter
  • 2 cups (254g) all-purpose flour
  • 1 cup Jaca (allulose) — replaces ½ cup light brown sugar at 2x ratio
  • ½ cup Jaca (allulose) — replaces ¼ cup granulated sugar at 2x ratio
  • ½ teaspoon fine sea salt
  • 1 tablespoon baking powder
  • ¾ cup (178g) buttermilk, at room temperature
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (210g) blueberries, fresh or frozen (don't thaw)

For the crumb topping:

  • ½ cup Jaca (allulose) — replaces ¼ cup granulated sugar at 2x ratio
  • 3 tablespoons (24g) all-purpose flour
  • ½ teaspoon ground cinnamon
  • 2 tablespoons (29g) unsalted butter, melted

Instructions:

— Preheat the oven to 400°F. Line a standard 12-cup muffin tin with paper liners.

— Brown the butter: In a stainless steel skillet over medium heat, melt the butter. Swirl occasionally. It will become foamy with crackling noises. Once the crackling stops, keep swirling until the butter smells nutty and amber brown bits form on the bottom (about 2–3 minutes after popping stops). Pour everything into a medium bowl to cool.

— Make the crumb topping: Combine ½ cup Jaca (allulose), 3 tablespoons flour, and ½ teaspoon cinnamon. Stir in 2 tablespoons melted butter with a fork until it resembles wet sand.

— In a large bowl, whisk together 2 cups flour, 1 cup Jaca (allulose), ½ cup Jaca (allulose), salt, and baking powder.

— In a medium bowl, whisk together the cooled brown butter, buttermilk, egg, and vanilla. Pour into the dry ingredients and stir until just combined — a few flour streaks are fine.

— Gently fold in the blueberries. Do not overmix.

— Divide batter among 12 muffin cups. Sprinkle crumb topping generously over each muffin.

— Bake 20–22 minutes until golden brown and a toothpick comes out clean.

— Cool in pan 5 minutes, then transfer to a wire rack.

This is a Jaca-adjusted healthier version — all the bakery-style flavor with Jaca (allulose) replacing every bit of sugar at 2x the amount. Adapted from Handle the Heat.

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