Brown Butter infused Blueberry Muffins. Finished with a tangy yet sweet Meyer Lemon Glaze. Breakfast is served.
Happy Friday! So I guess today’s post should be entitled can’t stop won’t stop. Because my breakfast obsession is still going strong and so is my love for blueberries. You probably guessed by now that blueberries are my fruit of choice when it comes to the early hours of the day. Whether in yogurt, stirred into overnight oatmeal, or completely on their own, I could snack on them all day every day.
But the best way to enjoy those juicy & sweet little things is in the form of muffins, if ask me. Hands down.
This recipe was totally unplanned for me. I set out to make a batch just for the two of us when I realized that my go-to Blueberry Muffins have yet to be shared on da blog. Once I got over the shock, I grabbed my camera and captured what I call morning bliss.
Oh yes! Few things make me happier than eating carbs in the form of muffins first thing in the morning. I don’t really struggle with getting out of bed, but these muffins might speed me up even more. I’m a total morning person and seriously treasure the first few hours of every day. Especially when I get ready to turn on my kettle in preparation for a big cup of tea and then turn around to spot blueberry muffins on the counter. How can that not be the best thing ever?!
It actually did get better once I started making them with brown butter instead of regular butter. I don’t know what took me so long, but I finally got around to it and tweaked my recipe a bit. Let me just tell you, this one is a keeper for life. I don’t even know what I did before brown butter, guys. The beautiful aroma and flavor is still rocking my world.
And even though it might seem like an extra step to take the time to brown the butter, these muffins come together quicker than any other ones I make. They require 10 minutes of your time, just a few supplies and some staple ingredients. Nothing fancy or too fussy. Yes, sometimes I just want to be lazy and eat delicious things in no time. Doesn’t everyone?
And since citrus season is in full abundance right about now, I couldn’t help but top these muffins with a lemony glaze. Meyer lemons, to be exact. Because their much sweeter and less acidic nature allows for a finger-licking finish to what is my idea of the perfect muffin.
Here’s to a lovely weekend, friends!
- 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
- 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.
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.