These Blueberry Crumb Blondies have browned butter, fresh blueberries, and a fudgy texture. The crumble topping makes these taste just like blueberry crumb muffins!

These Blueberry Crumb Blondies have browned butter, fresh blueberries, and a fudgy, chewy texture. The crumble topping makes these taste just like blueberry crumb muffins!

I have some major feelings about these Blueberry Crumb Blondies. Really, really good feelings, that make me want to bake a gigantic batch of these so that I have enough to hand one to each of you. Whenever I make a batch of blondies, I remember how much I love them, and why.

They’re seriously so easy. Anything that doesn’t require a mixer and we can make with just a bowl and wooden spoon scores major points in my book. These blueberry blondies go from start to oven within about 10 minutes. That scores big points in my book. Easy = awesome.

These Blueberry Crumb Blondies have browned butter, fresh blueberries, and a fudgy, chewy texture. The crumble topping makes these taste just like blueberry crumb muffins!

There are a few things particularly about these Blueberry Crumb Blondies that make them ultra outstanding. First, they use browned butter. I’m a firm believer in adding browned butter to all things. It will make your house smell like a dream. If I ever start a candle company, brown butter is the first flavor on the list.

What is browned butter?

Browned butter is made with regular dairy butter – salted or unsalted works. To make it, you heat the butter in a saucepan over medium-low heat until you see it start to bubble and separate. A foamy layer will form on top, with a more clear butter on the bottom. Then, you’ll start to smell the butter solids beginning to brown, and you’ll just know your butter is beautifully browned from the intoxicating scent that fills your home!

These Blueberry Crumb Blondies have browned butter, fresh blueberries, and a fudgy, chewy texture. The crumble topping makes these taste just like blueberry crumb muffins!

It adds a rich, buttery, toffee-like element to the blondies. They’re almost fudgy in texture, and the chewy edges caramelize with that incredible brown butter flavor. The blueberries add a burst of freshness to the bars that help lighten up the richness from that browned butter. I used fresh, but frozen berries would work fine here as well.

Finally, that crumble topping! The crumb topping, similar to the crumb topping you would find on a muffin, combined with the blueberries, makes these bars taste seriously just like blueberry crumb muffins. I couldn’t stop taking bites of these blueberry crumb blondies. They reminded me of ripping into a steamy, fluffy muffin, but with the texture of a brownie.

These Blueberry Crumb Blondies have browned butter, fresh blueberries, and a fudgy, chewy texture. The crumble topping makes these taste just like blueberry crumb muffins!

These blondies are definitely one of my personal favorite things to come out of my kitchen recently. They’re seriously irresistible! I hope you’ll give these blueberry crumb blondies a go and you’ll see what I mean :) enjoy! And if you try them, be sure to let me know what you think in the comments below.

These Blueberry Crumb Blondies have browned butter, fresh blueberries, and a fudgy, chewy texture. The crumble topping makes these taste just like blueberry crumb muffins!

Want more blueberry recipes?

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These Blueberry Crumb Blondies have browned butter, fresh blueberries, and a fudgy, chewy texture. The crumble topping makes these taste just like blueberry crumb muffins!

Blueberry Crumb Blondies

★★★★★ 5 from 2 reviews
  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

These Blueberry Crumb Blondies have browned butter, fresh blueberries, and a fudgy texture. The crumble topping makes these taste just like blueberry crumb muffins!

Ingredients

Scale
  • ½ cup (1 stick) unsalted butter
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup fresh blueberries

For the crumble

  • ¾ cup all-purpose flour
  • ¼ cup light brown sugar
  • ½ teaspoon baking powder
  • 4 tablespoons (½ stick) unsalted butter, melted

Instructions

  1. Preheat oven to 350°F. Line an 8×8″ pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
  2. Place butter in a medium saucepan and heat over medium-low to medium heat. Butter will melt, then begin to bubble and foam. Brown specks will begin to form in the bottom of the pan, with a white foam will appear on top of the melted butter. Stir the butter very frequently to prevent burning. It should smell very nutty and the butter in the bottom of the pan should have brown flecks in it. This process should take 2-4 minutes. Butter can go from being browned and nutty-smelling to burnt and inedible in less than one minute. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds. Transfer butter into large mixing bowl and allow it to cool for a few minutes.
  3. Add the brown sugar to the browned butter and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and cinnamon and stir until just combined, taking care not to over-mix. Fold in the blueberries. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
  4. Make the crumble topping. In a medium bowl, combine the flour, brown sugar, and baking powder. Stir in the melted butter, then press the mixture together to form clumps. Sprinkle evenly on top of the bars.
  5. Bake for about 20 minutes, or until the bars are set and golden brown. The edges will be slightly pulling away from sides of pan.
  6. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Keywords: blueberry blondies, blueberry bars

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