Blueberry Bran Muffins with Brown Butter Blueberry Glaze: A Gorgeous Breakfast Treat! 💜🫐

• ### For the Muffins
• 1 1/4 cup (140g) wheat bran
• 1 TBSP lemon juice
• 2/3 cup (160ml) milk
• 1/3 cup plus 1 TBSP sour cream or plain yogurt, at room temperature
• 1 egg, at room temperature
• 1/3 cup (80ml) oil
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 cup (170g) honey
• 1/4 tsp kosher salt, heaping
• 1 TBSP lemon zest
• 1 TBSP vanilla
• 1 TBSP brown sugar, optional (for added sweetness, if desired)
• 1 1/4 cup (155g) all-purpose flour
• 1/4 cup (25g) oat flour (regular flour is fine)
• 1 tsp baking soda
• 1 tsp baking powder
• 8 oz (227g) blueberries, dusted with 1 TBSP flour
• 12–18 fresh blueberries, reserved for garnish
• ### For the Brown Butter Blueberry Glaze
• 1 TBSP butter
• 1/2 cup (120g) blueberries, fresh or frozen
• 2 tsp lemon juice
• 1 tsp vanilla
• Pinch of salt
• 1 tsp heavy cream
• 1 cup (120g) powdered sugar

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a standard 12-muffin tin with liners.

2. 2

   Add milk and lemon juice to a large bowl. Allow it to sit for 5 minutes. This process will turn your milk into buttermilk. Add wheat bran and sour cream and allow the mixture to sit for 5 minutes to soften.

3. 3

   In another bowl, mix flour, oat flour, baking powder, and baking soda; set aside. Dust blueberries with flour and set aside. I tend to set aside 12–18 blueberries, cut them in half, and garnish the tops of the muffins with them in step 5.

4. 4

   Add vanilla, egg, oil, cinnamon, honey, salt, nutmeg, lemon zest, and dark brown sugar (if using) to the bowl with wheat bran, buttermilk, and sour cream. Whisk until combined.

5. 5

   Sift the flour mixture (mixed with baking powder and baking soda) directly into the wheat bran mixture. Then fold it with a large spatula. Gently fold in blueberries and divide the batter between the 12 muffin tins. If you reserved some blueberries, decorate the tops of your muffins with them.

6. 6

   Bake in the preheated oven for 5 minutes, then, without opening the oven, reduce the heat to 375°F (190°C) and bake for about 12 minutes or so. I find the total baking time to be between 17 and 19 minutes, but test with a toothpick for doneness, ensuring it comes out clean with no wet batter on it. Remove from the oven and allow to cool for about 3 minutes. Drizzle the glaze over muffins while they are still slightly warm for the best absorption and flavor. You can also forgo drizzling and dip the muffins upside down into the glaze.

7. 7

   For the glaze: Add blueberries to a small saucepan and cook over medium heat, stirring and squishing them with a rubber spatula, until the mixture is dark purple, the juices have released and thickened. Once done, pass the mixture through a fine-mesh sieve and cool.

8. 8

   Brown the butter: Place the butter in a small saucepan over medium heat. Let it melt and then continue to cook, swirling the pan occasionally, until the butter turns golden brown and begins to emit a nutty aroma. Be careful not to let it burn. Once done, remove from heat and allow it to cool slightly.

9. 9

   Prepare the glaze: To the bowl with the browned butter, add the lemon juice, salt, vanilla, blueberry purée from step 7, and cream. Whisk together until well combined.

10. 10

    Add the powdered sugar: Gradually sift in the powdered sugar while whisking continuously to prevent lumps. Keep whisking until the glaze is smooth and has a pourable consistency. If the glaze is too thick, add an additional teaspoon (5 ml) of milk or water until desired consistency is reached.