Blueberry Crumb Muffins (Print Version)
# Ingredients:
→ Streusel Crumb Topping
01 -
1/4 cup melted butter (can use salted or unsalted)
02 -
1/2 teaspoon cinnamon, ground
03 -
1/2 cup sugar (112g)
04 -
1/2 cup all-purpose flour (72g)
→ Muffin Batter
05 -
1/4 teaspoon kosher salt
06 -
2/3 cup buttermilk
07 -
Zest from 2 Meyer lemons (or 1 lemon and an orange)
08 -
1 and 1/2 cups all-purpose flour (212g)
09 -
2 teaspoons baking powder
10 -
2 cups of blueberries, fresh or frozen
11 -
3/4 cup granulated sugar
12 -
1/3 cup unsalted butter, melted (around 5 and 1/3 tablespoons)
13 -
1 large egg
# Instructions:
01 -
Set your oven to 375°F and let it preheat. Place liners in a 12-cup muffin tin.
02 -
Grab a small bowl and combine the flour, sugar, and cinnamon. Stir in the melted butter with a fork till it clumps together. Put in the fridge to chill.
03 -
In a big mixing bowl, stir together the flour, sugar, baking powder, kosher salt, and your citrus zest.
04 -
In another big bowl, whisk the melted butter, egg, and buttermilk together. It's fine if it looks a bit weird or curdled.
05 -
Pour the wet mixture into the bowl with the dry ingredients. Stir just enough for everything to blend—it should be thick and kind of bumpy. Don’t overdo it.
06 -
Gently fold the blueberries in until they’re even throughout the batter. Don’t stir too much or the batter could turn purple.
07 -
Scoop out the batter (about 3 tablespoons per muffin) and evenly divide it into the muffin cups.
08 -
Break apart the crumb topping that’s been chilling in the fridge and sprinkle it generously on top of the batter.
09 -
Pop the muffin tin into the oven and bake for 28 to 30 minutes. They’re done when the topping looks golden and the muffins spring back if you press lightly on them.
10 -
You can eat these warm, but they taste even better if you let them cool down for about 2 hours.
# Notes:
01 -
Fresh and frozen blueberries work just fine for this recipe.
02 -
Feel free to mix up the citrus zest—try Meyer lemons, regular lemons, or oranges.
03 -
A thick, lumpy batter is perfect here—don’t overmix!