Blueberry Muffins with Crumb Topping
These amazing blueberry muffins are flavored with citrus zest and topped with a crunchy streusel crumb, for the perfect baked treat!
Equipment
- muffin tin
- mixing bowls
- whisk
- fork
- Scoop
Ingredients
Streusel Crumb Topping
- ½ cup all-purpose flour
- ½ cup sugar
- ½ teaspoon ground cinnamon
- ¼ cup butter, melted salted or unsalted both work
Blueberry Muffins
- 1.5 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 Meyer lemons, zest or do zest of 1 orange plus zest of 1 lemon
- ⅓ cup unsalted butter, melted (about 5.33 tbsp)
- 1 large egg
- ⅔ cup buttermilk
- 2 cups blueberries (frozen preferred)
Instructions
Instructions
- Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.
- In a small bowl, whisk to combine the flour, sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator.
- In a large bowl, whisk to combine the flour, sugar, baking powder, salt and citrus zest.
- In another large bowl, whisk to combine the melted butter, egg, and buttermilk.
- Add the wet ingredients to the dry, and stir just enough to bring the batter together.
- Fold in the blueberries gently.
- Scoop overfilled portions evenly into the muffin wells.
- Sprinkle the crumb topping onto each muffin batter scoop.
- Bake for 28-30 minutes, until golden brown.
- Allow to cool for about 2 hours for best flavor.
Notes
Enjoy warm out of the oven or after they've cooled.
Nutrition
Serving: 1muffinCalories: 274kcalCarbohydrates: 42gProtein: 3gFat: 11gSaturated Fat: 3gCholesterol: 28mgSodium: 96mgFiber: 2gSugar: 24g
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