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Split blueberry muffin on a black plate showing tender crumb and juicy blueberries.
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The Best Blueberry Muffins (Brown Butter, Lemon & Streusel)

Bakery‑style blueberry muffins made with brown butter, lemon zest, and a crunchy brown‑butter streusel. Tender crumb, big blueberry flavor, and a bright lemon finish.
Prep Time20 minutes
Cook Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: blueberry, Breakfast, brown butter blueberry muffins, buttermilk, lemon blueberry muffins, muffin, streusel muffins
Servings: 6 Giant Muffins
Calories: 570kcal
Author: Scott - Recipe Remodeler

Ingredients

Muffin Batter

  • ¾ cup 12 tablespoons unsalted butter
  • 1 cup granulated sugar
  • Zest of 1 large lemon
  • ¾ cup buttermilk room temperature
  • 1 large egg + 1 egg yolk room temperature
  • 1¾ cups all-purpose flour sifted
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cups fresh or frozen blueberries
  • 1 tablespoon all-purpose flour to coat berries
  • 1 –2 teaspoons lemon juice optional

Brown Butter Streusel

  • ⅓ cup all-purpose flour
  • 2 tablespoons packed light brown sugar
  • 2 tablespoons turbinado sugar
  • ¼ cup old-fashioned rolled oats
  • 3 tablespoons unsalted butter browned and cooled
  • Pinch of salt

Instructions

Brown the butter.

  • Melt ¾ cup butter in a light-colored saucepan over medium heat, stirring frequently. Cook until the milk solids turn golden brown and smell nutty, 5–7 minutes. Pour into a large mixing bowl and cool 10–15 minutes. Brown the 3 tablespoons of butter for the streusel and set aside.
    Brown Butter Just Before Peak Color

Make the streusel.

  • Combine flour, brown sugar, turbinado sugar, oats, and salt. Drizzle in the cooled brown butter and mix with a fork until clumpy. Refrigerate while you make the batter.
    Streusel mixture made with brown butter, oats, and sugar in a white bowl with a spoon.

Prepare the muffin tins.

  • Preheat the oven to 400°F. Grease a standard or jumbo muffin tin and line with parchment liners.

Prepare the lemon sugar.

  • Add the sugar and lemon zest to the cooled brown butter. Rub the zest into the sugar with your fingers until fragrant.

Mix the wet ingredients.

  • Whisk in the egg, yolk, and buttermilk until smooth.
    Electric hand mixer blending smooth yellow batter in a bowl.

Add the dry ingredients.

  • Sift flour, baking powder, and salt over the bowl. Fold gently until just combined.
    Flour mixture being stirred with a red spatula in a mixing bowl.

Fold in the berries.

  • Toss blueberries with lemon juice (optional) and 1 tablespoon flour, then fold into the batter. If using frozen berries, add them straight from the freezer.
    Bowl of flour‑coated blueberries with a whole lemon beside it.

Fill the tins.

  • Portion batter into the muffin cups, filling each about two-thirds full. Top generously with streusel and press lightly to adhere.
    Fresh blueberries being folded into thick muffin batter with a red spatula.

Bake.

  • Standard muffins: 20–22 minutes
  • Jumbo muffins: 35–40 minutes
    Blueberry muffins with streusel topping in a muffin tin, angled view.
  • Muffins are done when a toothpick comes out clean and the streusel is deep golden.
  • Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

  • For frozen berries: add them straight from the freezer to prevent purple batter.
  • Jumbo muffins bake beautifully in a 6‑cup USA Pan tin.
  • Add a lemon glaze if you want extra brightness.
  • Muffins freeze well for up to 3 months.
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