Blueberry Muffins Crumb (Print Version)
# Ingredients:
→ Crunchy Crumb Topping
01 -
1/4 cup of butter, melted (choice of salted or unsalted)
02 -
A dash of cinnamon (0.5 tsp)
03 -
1/2 cup of all-purpose flour (72 grams)
04 -
Half a cup of granulated sugar (112 grams)
→ Muffin Batter Blend
05 -
1 big egg
06 -
A squeeze of zest from 2 Meyer lemons or combine another citrus (1 lemon + 1 orange)
07 -
Fresh or frozen blueberries, about 2 cups
08 -
1 1/3 cup of melted unsalted butter (roughly 5.33 tablespoons)
09 -
Kosher salt, only a pinch (1/4 teaspoon)
10 -
3/4 cup of granulated white sugar
11 -
2 teaspoons of baking powder
12 -
1 1/2 cups of all-purpose flour (212 grams)
13 -
2/3 cup of buttermilk
# Instructions:
01 -
Preheat the oven to 375°F and pop liners into the muffin tray.
02 -
Stir white sugar, cinnamon, and flour together in a small bowl. Mix in the butter with a fork until the mixture gets crumbly, then stick it in the fridge to chill.
03 -
Combine baking powder, salt, sugar, flour, and lemon zest in a large mixing bowl using a whisk.
04 -
Stir together the egg, buttermilk, and melted butter in another big bowl. It might separate a little, but that’s fine.
05 -
Slowly stir the wet combo into your dry mix. Don’t overmix—leave it lumpy!
06 -
Gently fold the blueberries into the dough. Mix softly to keep the batter from turning purple.
07 -
Use a cookie scoop (3 tablespoons) to evenly fill all 12 cups.
08 -
Sprinkle the topping from the fridge over each muffin.
09 -
Slide the tray into the oven for 28–30 minutes. The muffins should turn slightly golden on top and spring back if pressed gently.
10 -
Enjoy them warm or wait a couple of hours—they taste even better cooled!
# Notes:
01 -
Both fresh and frozen blueberries work perfectly fine.
02 -
Don't fret about using regular lemons instead of Meyer lemons or even mixing with orange zest.
03 -
Your batter should stay chunky, so mix it lightly!