Blueberry Crumb Muffins (Print Version)
# Ingredients:
→ Topping with Crumbled Streusel
01 -
1/4 cup of butter, melted (you can pick salted or unsalted)
02 -
Half a teaspoon of ground cinnamon
03 -
About 1/2 cup of plain flour (72g)
04 -
112g of granulated sugar (1/2 cup)
→ Mix for Blueberry Muffins
05 -
2 cups of fresh or frozen blueberries
06 -
½ teaspoon of kosher salt
07 -
A big egg
08 -
3/4 cup white sugar
09 -
One-third of a cup of butter, melted (about 5 1/3 tablespoons)
10 -
About 2 lemons' worth of Meyer lemon zest, or mix it up with one orange and one lemon
11 -
A cup and a half of flour (212g)
12 -
2 teaspoons of baking powder
13 -
2/3 cup of buttermilk
# Instructions:
01 -
Heat your oven to 375°F and line up a 12-tin muffin pan with liners.
02 -
In a small dish, whisk together sugar, cinnamon, and flour. Toss in the butter and mix with a fork till you've got a crumbly texture. Chill in the fridge for later.
03 -
Use a large bowl and mix together flour, sugar, lemon zest, salt, and baking powder.
04 -
In another big bowl, stir together the butter, buttermilk, and egg until they're combined. It's cool if it looks a bit uneven.
05 -
Pour the wet mixture into the bowl of dry stuff and stir gently until just combined. It's supposed to look a bit lumpy.
06 -
Carefully mix the blueberries into the batter but don't overdo it or you'll smash them!
07 -
Grab a cookie scoop (3 tablespoons will do) and evenly portion the batter into the cups.
08 -
Sprinkle the crumbled streusel topping by hand on every muffin.
09 -
Place the pan in the oven for 28-30 minutes. The tops should turn golden and spring back when pressed lightly.
10 -
They're good warm, but when they cool for a couple of hours, the flavor's even better.
# Notes:
01 -
Both frozen and fresh blueberries will work just fine.
02 -
You can swap Meyer lemons for standard lemons or oranges if you'd like.
03 -
The batter will stay lumpy and thick, so don't overmix it!