Ingredients:

  • ½ cup (60g) All-Purpose Flour (for crumb topping)
  • ¼ cup (50g) Granulated Sugar (for crumb topping)
  • ¼ cup (50g), packed Brown Sugar (for crumb topping)
  • 4 tablespoons (57g) Cold Unsalted Butter, cut into small cubes (for crumb topping)
  • ⅛ teaspoon Pinch of Salt (for crumb topping)
  • 2 cups (240g) All-Purpose Flour (for muffins)
  • ¾ cup (150g) Granulated Sugar (for muffins)
  • 2 teaspoons Baking Powder (for muffins)
  • ½ teaspoon Baking Soda (for muffins)
  • ¼ teaspoon Salt (for muffins)
  • ½ cup (113g) Unsalted Butter, melted and cooled slightly (for muffins)
  • 2 Large Eggs (for muffins)
  • ¾ cup (177ml) Milk (for muffins)
  • 1 teaspoon Vanilla Extract (for muffins)
  • 1 tablespoon Lemon Zest (from about 1 lemon) (for muffins)
  • 1 ½ cups (about 180g) Fresh Blueberries, gently rinsed and dried (for muffins)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease it well.
  2. In a small bowl, combine flour, granulated sugar, brown sugar, salt, and cold butter. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside in the fridge to keep cold.
  3. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together melted butter, eggs, milk, vanilla extract, and lemon zest.
  5. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix! A few lumps are okay.
  6. Gently fold in the blueberries.
  7. Fill each muffin cup about ¾ full with batter.
  8. Sprinkle the crumb topping evenly over each muffin.
  9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.
  10. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.