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Brown Butter Blueberry Muffins with Lemon Glaze Recipe

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.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 10 minutes
Total Time 45 minutes
Servings 12

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
 

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

Notes

  • 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.