Blueberry Muffins with Crumb Topping
Delicious blueberry muffins with citrus zest and a crunchy streusel crumb topping.
Equipment
- Muffin Tin
- mixing bowls
- whisk
- Scoop
Ingredients
Streusel Crumb Topping
- ½ cup all-purpose flour (72g)
- ½ cup sugar (112g)
- ½ teaspoon ground cinnamon
- ¼ cup butter melted (salted or unsalted both work)
Blueberry Muffins
- 1.5 cups all-purpose flour (212g)
- ¾ cup granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon kosher salt
- Zest of 2 citrus meyer lemons (or 1 orange + 1 lemon)
- ⅓ cup unsalted butter melted (about 5.33 tbsp)
- 1 large egg
- ⅔ cup buttermilk
- 2 cups blueberries (I use frozen)
Instructions
Preparation 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 for the streusel crumb topping.
- Pour in the melted butter and mix with a fork until crumbs form. Chill in the refrigerator while you continue with the recipe.
- In a large bowl, whisk to combine the flour, sugar, baking powder, salt, and citrus zest for the muffin batter.
- In another large bowl, whisk to combine the melted butter, egg, and buttermilk.
- Add the wet ingredients to the dry, stirring just enough to bring the batter together. It will be thick and lumpy.
- Fold in the blueberries gently.
- Use a large 3-Tbsp cookie scoop to fill the muffin wells.
- Sprinkle the chilled 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
The muffins can be enjoyed warm but taste best after cooling.
Nutrition
Serving: 1muffinCalories: 274kcalCarbohydrates: 42gProtein: 3gFat: 11gSaturated Fat: 3gCholesterol: 28mgSodium: 96mgFiber: 2gSugar: 24g
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