Blueberry Muffin Topping (Printable Version)

# What You'll Need:

→ Streusel Crumble

01 - 1/4 cup of butter, melted (your choice: salted or not)
02 - Half a teaspoon of cinnamon
03 - 1/2 a cup of all-purpose flour (72g)
04 - 112g sugar (half a cup)

→ Muffin Base

05 - 2 cups of blueberries—frozen is fine if fresh isn’t available
06 - 2 teaspoons of baking powder
07 - 3/4 cup of granulated sugar
08 - 1/4 teaspoon of kosher salt
09 - Zest of two Meyer lemons—or mix it up with one orange and one lemon
10 - 5 tablespoons (1/3 cup) of melted, unsalted butter
11 - 2/3 cup of buttermilk
12 - One large egg
13 - 212g (1 and 1/2 cups) of plain flour

# Preparation Steps:

01 - Set your oven to 375°F and line a 12-cup muffin tin with paper liners.
02 - Mix sugar, cinnamon, and flour in a small bowl. Add melted butter and fork it together until it’s chunky. Put it in the fridge for a bit.
03 - In a large bowl, toss together flour, sugar, salt, baking powder, and lemon zest using a whisk.
04 - In a separate bowl, whisk the egg, melted butter, and buttermilk until it’s combined—even if it looks curdled, it’s fine.
05 - Blend the wet and dry mixes gently. Stir just enough to combine—it’ll be thick and a bit lumpy.
06 - Carefully fold in the blueberries, stopping when they’re just spread throughout.
07 - Scoop batter into the muffin liners evenly—about 3 tablespoons of mix per cup.
08 - Sprinkle the chilled streusel crumble by hand on top of each muffin.
09 - Bake for 28 to 30 minutes. The tops should be slightly golden and bounce back if you press them lightly.
10 - They’re amazing warm but wait a couple of hours for them to fully cool for the best flavor.

# Additional Tips:

01 - You can switch Meyer lemons for regular ones or even oranges.
02 - Frozen or fresh berries work just as well.
03 - Don’t overmix the batter—leave it a little lumpy!

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