Blueberry Muffins with Crumb Topping (Print Version)
# Ingredients:
→ Streusel Crumb Topping
01 -
1/2 cup all-purpose flour (72g)
02 -
1/2 cup sugar (112g)
03 -
1/2 teaspoon ground cinnamon
04 -
1/4 cup butter, melted (salted or unsalted)
→ Muffin Batter
05 -
1.5 cups all-purpose flour (212g)
06 -
3/4 cup granulated sugar
07 -
2 teaspoons baking powder
08 -
1/4 teaspoon kosher salt
09 -
Zest of 2 meyer lemons (or 1 orange plus 1 lemon)
10 -
1/3 cup unsalted butter, melted (5.33 tablespoons)
11 -
1 large egg
12 -
2/3 cup buttermilk
13 -
2 cups blueberries (fresh or frozen)
# Instructions:
01 -
Preheat oven to 375°F. Line a muffin tin with paper liners.
02 -
In a small bowl, whisk together flour, sugar, and cinnamon. Pour in melted butter and mix with a fork until crumbs form. Chill in refrigerator.
03 -
In a large bowl, whisk together flour, sugar, baking powder, salt and citrus zest.
04 -
In another large bowl, whisk together melted butter, egg, and buttermilk. Don't worry if it looks curdled.
05 -
Add wet ingredients to dry ingredients. Stir just until batter comes together - it should be thick and lumpy. Do not overmix.
06 -
Fold in blueberries gently until evenly distributed. Avoid overmixing to prevent purple batter.
07 -
Using a 3-tablespoon cookie scoop, divide batter between 12 muffin cups.
08 -
Break up chilled crumb topping with fingers and sprinkle over muffin batter.
09 -
Bake for 28-30 minutes until crumbs are golden brown and muffin springs back when lightly pressed.
10 -
Can be enjoyed warm, but flavor is best after cooling for about 2 hours.
# Notes:
01 -
Both fresh or frozen blueberries work well
02 -
Citrus zest can be customized using meyer lemons, regular lemons, or oranges
03 -
The batter should be thick and lumpy - do not overmix