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Tender Browned Butter Blueberry Lemon Muffins

browned butter blueberry lemon muffins - featured image
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Moist and flavorful muffins featuring browned butter, fresh blueberries, and bright lemon zest, perfect for breakfast or brunch.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, browned and cooled slightly
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup buttermilk (or 3/4 cup milk plus 1 tablespoon lemon juice, let sit 5 minutes)
  • Zest of 1 large lemon
  • 1 1/2 cups fresh blueberries or frozen blueberries, thawed and drained
  • Optional: coarse sugar or turbinado sugar for sprinkling on top

Instructions

  1. Brown the Butter: In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Stir frequently as it foams and then turns golden brown with a nutty aroma, about 4–5 minutes. Remove from heat and let cool for 5 minutes.
  2. Preheat Oven & Prepare Tin: Preheat your oven to 375°F (190°C). Line a muffin tin with liners or grease generously with non-stick spray.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
  4. Combine Wet Ingredients: In a separate bowl, whisk 3/4 cup granulated sugar with 2 large eggs until pale and slightly fluffy, about 1–2 minutes. Stir in the browned butter, 1 teaspoon vanilla extract, and the zest of 1 large lemon.
  5. Add Buttermilk: Pour 3/4 cup buttermilk into the wet mixture and stir gently to combine.
  6. Combine Wet & Dry: Pour the wet ingredients into the dry and fold with a rubber spatula until just combined—don’t overmix! Some lumps are okay.
  7. Fold in Blueberries: Gently fold in 1 1/2 cups fresh or thawed blueberries, careful not to break them.
  8. Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling about 3/4 full. Sprinkle coarse sugar on top if using.
  9. Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden with a slight crack.
  10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Notes

Watch the browned butter carefully to avoid burning; fold blueberries gently to keep muffins tender. Use fresh lemon zest for best flavor. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: blueberry muffins, lemon muffins, browned butter, breakfast muffins, moist muffins, easy muffins, homemade muffins

Find it online: https://breezybake.com/tender-browned-butter-blueberry-lemon-muffins-easy-homemade-recipe-for-moist-muffins/