Blueberry Muffins Crumb Topping (Print Version)

# Ingredients:

→ Crumb Streusel Topping

01 - 1/4 cup melted butter (salted or unsalted)
02 - 1/2 cup sugar (112g)
03 - 1/2 teaspoon cinnamon, ground
04 - 1/2 cup all-purpose flour (72g)

→ Batter for Muffins

05 - 3/4 cup sugar, granulated
06 - 2/3 cup buttermilk
07 - 1.5 cups all-purpose flour (212g)
08 - Zest from 2 Meyer lemons (or 1 lemon & 1 orange)
09 - 2 teaspoons baking powder
10 - 1/4 teaspoon kosher salt
11 - 2 cups blueberries, fresh or frozen
12 - 1 large egg
13 - 1/3 cup melted unsalted butter (5 1/3 tbsp)

# Instructions:

01 - Set your oven to 375°F and get a muffin tray ready with paper liners.
02 - Mix sugar, cinnamon, and flour in a small bowl. Stir in melted butter with a fork until you get crumbles. Chill it in the fridge.
03 - Combine flour, baking powder, sugar, salt, and the citrus zest in a big bowl using a whisk.
04 - In another large bowl, whisk together buttermilk, melted butter, and the egg. It might look split—don’t panic.
05 - Pour the wet mix into the dry. Gently stir until it's just blended. A thick and bumpy texture is what you want. Avoid overmixing.
06 - Carefully fold the blueberries into the batter. Don’t stir too much, or the batter will turn purple.
07 - Using a scoop that holds about 3 tablespoons, portion the batter evenly into 12 muffin cups.
08 - Grab the streusel from the fridge, break it apart with your fingers, and sprinkle over each muffin.
09 - Bake for 28-30 minutes. Look for golden crumbs and a springy muffin top when pressed lightly.
10 - You can eat them while warm, but they taste way better after cooling for 2 hours.

# Notes:

01 - Blueberries of any kind, frozen or fresh, work just fine.
02 - Switch up the citrus zest—use Meyer lemons, regular lemons, or even oranges.
03 - Leave the batter chunky and thick. Mixing it too much ruins the texture.

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