Browned Butter Blueberry Lemon Poppyseed Muffins
Servings 12
These are moist and flavorful blueberry lemon poppyseed muffins made with browned butter and lots of lemon zest. This recipe makes 12 muffins that are perfect for breakfast or brunch.
Equipment
- 12-cup muffin pan
Ingredients
- ½ cup unsalted butter, cut into slices
- 1¾ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1½ tbsp lemon zest
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ½ cup milk, any kind, at room temperature
- ¼ cup Greek yogurt, at room temperature
- 2 tbsp lemon juice
- 1 tbsp poppyseeds
- ½ cup blueberries + 1 tsp flour
Instructions
Brown the Butter
- Cut the butter into slices to ensure they melt evenly. Then, place them in an even layer in a skillet over medium heat.
- Melt the butter, stirring frequently. Once the butter is fully melted, continue heating it. It will begin to start bubbling and crackling. Continue stirring. After a while, the crackling will subside and butter will begin to foam. At this point, keep a close eye on the butter while continuing to stir. Be on the lookout for brown flecks and a nutty aroma.
- Once you see brown flecks and the melted butter turns a rich amber color, immediately remove it from heat and pour the butter into a separate, heatproof bowl. Let the browned butter cool down before using.
Muffins
- Preheat your oven to 375°F and line a muffin pan with liners.
- In a large bowl, whisk the flour, baking powder, baking soda, and salt together until fully combined. These will be your dry ingredients-- set this aside for now.
- Prep the wet ingredients. In a separate bowl, use your fingers to rub the sugar and lemon zest together until the sugar takes on a light yellow tint. Then, pour in the cooled butter, eggs, and vanilla. Whisk until very smooth and creamy.
- Then, whisk in the milk, yogurt, lemon juice, and poppyseeds until smooth.
- Create a well in the middle of your bowl of dry ingredients and pour in all the dry ingredients. Whisk until the batter comes together. Make sure to not overmix--lumps are okay.
- Toss the blueberries with one tsp of flour to evenly coat them. Then, fold the blueberries into your muffin batter.
- Divide the muffin batter evenly between the muffin cups. Sprinkle with demera sugar if desired. Bake for 18-21 minutes, or until muffins are set and a toothpick comes out clean.
- After baking, let the muffins rest for 10-15 minutes in the pan before removing them. Enjoy!
Serving: 1muffin | Calories: 215kcal
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