Brown Butter & Wild Blueberry Patisserie Muffins

Prepare the brown butter by melting 1/2 cup of European cultured butter in a light-colored saucepan over medium heat. Swirl continuously until the butter foams, milk solids toast to a deep hazelnut color, and a nutty aroma develops (about 5-7 minutes). Immediately transfer to a bowl to stop cooking and let cool to room temperature.

Make the streusel topping: In a small bowl, combine 1/2 cup all-purpose flour, 1/4 cup almond flour, 1/4 cup light brown sugar, and a pinch of salt. Cut in 3 tbsp cold cubed butter using your fingers until the mixture resembles coarse, clumpy sand. Chill in the refrigerator.

Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with high-quality tulip parchment liners.

In a medium bowl, whisk together 1 cup all-purpose flour, 3/4 cup cake flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. In a separate small bowl, gently toss 1 1/2 cups wild blueberries with 1 tablespoon of the dry flour mixture to prevent them from sinking during baking.

In a large mixing bowl, whisk the cooled brown butter with 3/4 cup granulated sugar and 1 tbsp Meyer lemon zest until fragrant. Whisk in 2 large eggs, one at a time, followed by 1 tbsp vanilla bean paste.

Alternate folding the dry flour mixture and 1/2 cup full-fat buttermilk into the wet ingredients in three additions, starting and ending with the dry ingredients. Mix only until just combined to ensure a tender crumb. Gently fold in the flour-dusted wild blueberries.

Divide the batter evenly among the prepared muffin cups, filling them almost to the top. Generously crown each muffin with the chilled almond streusel.

Bake at 425°F for 5 minutes to create an initial burst of steam for tall domed tops. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 15-17 minutes until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve slightly warm with cultured butter on the side.