Blueberry Crumb Muffins (Print Version)
# Ingredients:
→ Crumbly Streusel Topping
01 -
Half a cup of white sugar (112g)
02 -
1/2 cup of regular flour (72g)
03 -
A hint of cinnamon, 1/2 teaspoon
04 -
1/4 cup of melted butter, pick either salted or not
→ Blueberry Muffin Mix
05 -
1 and 1/2 cups of regular flour (212g)
06 -
3/4 cup of plain white sugar
07 -
2 teaspoons of baking powder
08 -
Kosher salt, a small pinch (1/4 teaspoon)
09 -
The zest from 2 Meyer lemons or use 1 lemon and 1 orange
10 -
1/3 cup of melted unsalted butter (roughly 5.33 tablespoons)
11 -
1 big egg
12 -
2/3 cup of buttermilk
13 -
2 cups of fresh blueberries (or frozen if that’s what you have)
# Instructions:
01 -
Warm up your oven to 375°F and pop muffin liners into a baking tin.
02 -
Using a small bowl, mix cinnamon, flour, and sugar with a whisk. Pour in melted butter and stir with a fork till it's crumbly. Chill in the fridge.
03 -
Take a bigger bowl and whisk together sugar, salt, flour, lemon zest, and baking powder.
04 -
In another large mixing bowl, beat together the melted butter, buttermilk, and egg. It might look separated—don’t worry; that’s okay!
05 -
Carefully add the wet stuff to the dry and stir till it’s just combined. It’ll be thick and look a little uneven—don’t overdo it!
06 -
Gently fold in the blueberries. Don’t keep mixing; you want to avoid turning everything purple.
07 -
Grab a cookie scoop (around 3 tablespoons) and plop batter evenly into the 12 cups.
08 -
Take the chilled crumbly topping and sprinkle it by hand over each muffin.
09 -
Pop the tin in the oven for 28 to 30 minutes, till the muffin tops are golden and bounce back when pressed lightly.
10 -
They’re good warm, but they taste even better after about 2 hours of cooling.
# Notes:
01 -
Frozen or fresh blueberries both work for this recipe.
02 -
Feel free to swap out Meyer lemons for regular lemons or oranges if you prefer.
03 -
The batter should stay lumpy and thick. Don’t stir too much!