Brown Butter Blueberry Muffins with Lemon Glaze

Brown Butter Blueberry Muffins with Lemon Glaze – Brown Butter, Blueberries and a Meyer Lemon Glaze make these muffins my favorite thing to wake up to in the morning. They’re A-mazing!

Yields: 12


For the Muffins

1/2 cup (1 stick) unsalted butter

3/4 cup milk

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup light brown sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 cup frozen blueberries

For the Glaze

1 cup confectioners’ sugar

juice of half of one Meyer lemon

1 tablespoon milk


Preheat oven to 400 degrees F. Spray a muffin pan with nonstick spray. Set aside.

Start by browning the butter. Place butter in a medium saucepan and heat over medium heat until browned – this should take about 5 minutes. Simply heat butter until fully melted and it starts to turn brown. You will notice a slight nutty smell. Stir frequently. As soon as brown bits start to form on the bottom of the pan, remove saucepan and set aside to cool.

Meanwhile, whisk together milk, eggs, and vanilla in a medium bowl. In another bowl, sift together flour, brown sugar, baking powder and salt. Add browned butter to the wet ingredients and stir to combine. Finally, mix dry ingredients into the wet and stir to combine. Fold in blueberries.

Using a cookie scoop, portion batter evenly into the prepared muffin cups. Place in the oven and bake for 10 minutes. Reduce heat to 375 degrees F and bake for an additional 15 minutes. Remove pan from the oven and let cool for a couple of minutes before transferring muffins to wire racks to cool completely.

When the muffins are cool, whisk together all the ingredients for the glaze until smooth. Drizzle over muffins, let set for 5 minutes and enjoy!


Muffins will keep up to 3 days stored in an airtight container.


Leave a Comment