Blueberry Muffins Crumb Topping (Print Version)
# Ingredients:
→ Crumble Topping
01 -
1/4 cup melted butter (unsalted or salted)
02 -
1/2 teaspoon cinnamon (ground)
03 -
1/2 cup white sugar (112g)
04 -
1/2 cup plain flour (72g)
→ Muffin Mix
05 -
2 cups blueberries (can be fresh or frozen)
06 -
1 large egg
07 -
1/4 teaspoon kosher salt
08 -
1/3 cup melted butter (unsalted, about 5 tablespoons)
09 -
1.5 cups all-purpose flour (212g)
10 -
2 teaspoons baking powder
11 -
3/4 cup sugar
12 -
2/3 cup buttermilk
13 -
Zest from 2 meyer lemons (or 1 orange and 1 lemon combined)
# Instructions:
01 -
Turn your oven on and set to 375°F. Put paper liners in a muffin tray.
02 -
Use a small bowl to combine cinnamon, sugar, and flour. Stir melted butter in with a fork until crumbly bits form. Keep it cold in the fridge.
03 -
Take a big bowl and toss together flour, sugar, baking powder, salt, and citrus zest.
04 -
In another bowl, mix melted butter, egg, and buttermilk. It's okay if it looks split.
05 -
Pour the wet mix into your dry ingredients. Gently mix until it's thick and bumpy—don’t overwork it.
06 -
Carefully fold the blueberries into the batter. Stir just enough to spread them around—overdoing it might turn your batter purple.
07 -
Grab a 3-tablespoon cookie scoop and portion the batter into the lined muffin cups.
08 -
Break apart the chilled topping with your fingers and sprinkle it over the batter in each cup.
09 -
Pop them in the oven for 28-30 minutes. They're done when the topping turns golden and the muffins feel springy.
10 -
Muffins are tasty warm, but their flavor shines after a 2-hour rest.
# Notes:
01 -
Both fresh and frozen blueberries work fine.
02 -
Customize zest with meyer lemons, regular lemons, or oranges.
03 -
The batter should stay thick and clumpy—don’t overdo the mixing.