Brown Butter Lemon Blueberry Muffins

Say that five times fast.


I had a Clothing Swap Brunch last Sunday and boy, did things get tasty. If you’ve never been to one of those, start the tradition in your home. It’s a mix of fancy lady time, delicious food, and everyone getting a little giddy.

I was looking for something I could make the day before my brunch to save some time, and would be amazing the next day. Muffins. And then I remember a recipe I saw on Joy The Baker I had wanted to try. Below is my variation of it.

8 tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
1 tablespoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon lemon zest
juice of 1 lemon
2 cups fresh blueberries

For the Topping:
3 tablespoons unsalted butter
1/2 cup all-purpose flour
3 tablespoons granulated sugar


Preheat your oven to 375 degrees. Grab your 12 muffin tin, and line with adorable little liners. Remember; this is a lady day.

The first step is to brown the butter. Place your stick of butter in a pan and slowly melt. Keep an eye on the butter as it can overly brown and burn pretty quickly. That’s why I like to heat mine slow, listening for the crackling to subside, and the let the browning take place. When the butter is a medium brown color, remove it from the heat. Pour it in a bowl and place it off to the side, allowing it to cool slightly.


In a large bowl, whisk together milk, egg, yolk, and vanilla until combined.  Once the butter has slightly cooled, slowly add browned butter and whisk to combine. You want to do this slowly to temper the egg mixture otherwise you can end up with scrambled eggs.

Whisk together flour, sugar, baking powder, and salt in a medium bowl.


Zest and then juice your lemon. Place zest to the side. Alternate adding the lemon milk mixture and then the lemon juice, stirring gently to combine.


Gently fold in the lemon zest and blueberries. I like a lot of blueberries so the muffin is bursting with delicious fruit.


Divide batter among prepared muffin cups.


Grab the reminding flour, sugar and butter. This will become our crumb topping. Combine all ingredients in a bowl and rub together with clean fingertips until crumbly.  Sprinkle topping evenly over the muffin batter in cups.


Bake muffins 18 to 20 minutes until golden and crisp. Cool muffins in the pan for 15 minutes before removing.  Serve warm or at room temperature.


2 thoughts on “Brown Butter Lemon Blueberry Muffins

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