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Preheat your oven to 425°F (220°C). Line a 9-cup muffin tin with paper liners.

In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and fine sea salt until thoroughly combined.

In a separate medium bowl, whisk together the large eggs, cultured buttermilk, neutral oil, melted and cooled unsalted butter, vanilla extract, and lemon zest until fully emulsified.

Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until combined. The batter should be lumpy; do not overmix.

In a small bowl, toss the fresh blueberries with 10 grams of all-purpose flour until lightly coated. Gently fold the floured blueberries into the muffin batter.

Let the batter rest at room temperature for 15 to 30 minutes. This step is important for the muffin's texture.

While the batter rests, prepare the brown butter streusel topping. In a small bowl, combine 30 grams of all-purpose flour, 25 grams of sugar, and 30 grams of cooled brown butter. Mix until crumbly.

Scoop the rested batter into the prepared muffin liners, filling each cup almost to the top.

Evenly sprinkle the brown butter streusel topping over the top of each muffin.

Bake the muffins in the preheated oven at 425°F (220°C) for 7 minutes.

Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 20 minutes, or until a cake tester inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 425°F (220°C). Line a 9-cup muffin tin with paper liners.

In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and fine sea salt until thoroughly combined.

In a separate medium bowl, whisk together the large eggs, cultured buttermilk, neutral oil, melted and cooled unsalted butter, vanilla extract, and lemon zest until fully emulsified.

Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until combined. The batter should be lumpy; do not overmix.

In a small bowl, toss the fresh blueberries with 10 grams of all-purpose flour until lightly coated. Gently fold the floured blueberries into the muffin batter.

Let the batter rest at room temperature for 15 to 30 minutes. This step is important for the muffin's texture.

While the batter rests, prepare the brown butter streusel topping. In a small bowl, combine 30 grams of all-purpose flour, 25 grams of sugar, and 30 grams of cooled brown butter. Mix until crumbly.

Scoop the rested batter into the prepared muffin liners, filling each cup almost to the top.

Evenly sprinkle the brown butter streusel topping over the top of each muffin.

Bake the muffins in the preheated oven at 425°F (220°C) for 7 minutes.

Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 20 minutes, or until a cake tester inserted into the center of a muffin comes out clean.

Remove the muffins from the oven and let them cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
