Blueberry Brown Butter Lemon Muffins
Serves: Serves 12
  • 7 Tablespoons unsalted butter
  • ⅓ cup coconut milk
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 drops lemon oil
  • 1½ cups all-purpose flour
  • ⅓ cup sugar
  • ⅓ cup brown sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • Zest of one lemon
  • 2 cups fresh blueberries
  • 2 T. Flour
  • Streusel topping:
  • 3 Tablespoons cold, unsalted butter, cut into ½-inch cubes
  • ½ cup all-purpose flour
  • 6 Tablespoons sugar
  1. Put a rack in the upper third of the oven and preheat oven to 375 degrees F. Line one muffin pan with paper liners.
  2. Wash the blueberries an place in a bowl while still slightly wet. Toss with the 2 T. Of flour until all the berries are well coated(this will cause the berries to become gooey when baked instead of soggy and will keep them from sinking).
  3. Melt butter in a small saucepan over medium heat. Keep an eye on the butter. Melt and cook down the butter until little brown bits appear in the pan. The crackling will subside and butter will begin to brown fairly quickly after that. Keep a close eye. Remove from heat.
  4. Whisk milk, lemon oil, egg, yolk and vanilla until combined. Add the brown butter and stir to combine.
  5. Whisk together flour, sugar, baking powder, lemon zest and salt in a medium bowl Add milk and butter mixture all at one and stir gently to combine. Gently but thoroughly fold in the blueberries.
  6. Divide the batter among muffin cups and spread evenly.
  7. Streusel:
  8. Combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.
  9. Bake until golden and crisp and a wooden pick inserted into the center of a muffin comes out clean, about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan. Serve warm or at room temperature.
Recipe by The Kitchen McCabe at