Brown Butter Blueberry Muffins with Lemon Glaze

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Muffins are everyday baked goods. But Brown Butter Blueberry Muffins with Lemon Glaze? These are something else entirely. They strike that rare balance of comfort and complexity. They’re familiar, but refined. Homey, but special. And they might just be the best muffins you’ll ever make.

What sets them apart? It starts with brown butter. Browning butter adds a deep, nutty flavor that instantly elevates the muffins beyond the usual fare. The blueberries burst into the batter, creating pockets of tart-sweet juiciness that contrast perfectly with the warm, rich base.

Then there’s the glaze. Just a touch of lemon zest and juice creates a sharp, citrusy finish that wakes up the palate and ties everything together. It’s a small step, but it makes a massive difference.

These muffins are soft yet structured, moist but not heavy. The top has a slight crunch from golden edges, while the inside stays tender and dotted with fruit.

They’re quick to mix, easy to portion, and bake beautifully. Perfect for breakfast, brunch, or anytime you need a pick-me-up. And they hold up well, staying moist for days.

If you’re looking for a bake that feels homemade but tastes bakery-level, this is your go-to recipe.

You don’t need a mixer, just a couple of bowls and a whisk. The batter comes together in minutes. The hardest part is waiting for them to cool before glazing.

Great for using up fresh or frozen blueberries. In fact, frozen berries work well because they don’t bleed as much color into the batter.

You can easily scale this recipe up for a crowd or down for a smaller batch. And yes, they freeze beautifully.

Serve them warm for peak flavor, or pack them for lunchboxes and road trips. They’re portable, reliable, and always a hit.

You’ll find yourself reaching for this recipe again and again. It’s that kind of keeper.

Pair them with coffee in the morning, tea in the afternoon, or sneak one for dessert—they’re that versatile.

And once you get the hang of brown butter, you’ll want to add it to everything. It brings a bakery-level boost to any simple bake.

Servings: 12 muffins

Prep Time: 15 minutes
Cook Time: 20-22 minutes
Cool Time: 10 minutes
Total Time: 45 minutes

Ingredients:

For the Muffins:

• 1/2 cup (1 stick) unsalted butter
• 1/2 cup milk
• 1/2 cup sour cream
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups blueberries (fresh or frozen)

For the Lemon Glaze:

• 3/4 cup powdered sugar
• 1-2 tbsp fresh lemon juice
• 1/2 tsp lemon zest

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
2. In a small saucepan, melt butter over medium heat and cook until golden brown and fragrant. Let cool slightly.
3. In a large bowl, whisk together milk, sour cream, eggs, vanilla, and both sugars. Whisk in the browned butter.
4. In another bowl, mix flour, baking powder, baking soda, and salt.
5. Add dry ingredients to the wet mixture and stir until just combined.
6. Gently fold in blueberries.
7. Divide batter evenly among muffin cups. Bake 20-22 minutes, until tops are golden and a toothpick comes out clean.
8. Let muffins cool 10 minutes.
9. For the glaze, whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over warm muffins.

Tips:

• Don’t overmix the batter; a few lumps are okay.
• Let brown butter cool before adding to the batter.
• Toss blueberries in a spoonful of flour to prevent sinking.
• For more tang, add extra zest to the glaze.

Why You Will Love This Recipe:

These muffins bring together nutty brown butter, juicy blueberries, and bright lemon glaze into one irresistible bake. Simple, reliable, and packed with flavor.

Brown Butter Blueberry Muffins with Lemon Glaze are a flavor-packed twist on a classic, combining rich, nutty notes with fresh berries and citrus for the perfect bakery-style muffin.