Blueberry Muffins Topping (Print Version)

# Ingredients:

→ Crumb Topping

01 - 112g (around 1/2 cup) of plain white sugar
02 - A pinch of cinnamon—about 1/2 teaspoon
03 - 1/2 cup (72g) all-purpose flour
04 - 1/4 cup of melted butter—go with either salted or unsalted

→ Muffin Batter

05 - 1.5 cups (212g) of all-purpose flour
06 - 3/4 cup of granulated sugar
07 - Two teaspoons of baking powder
08 - Just 1/4 teaspoon of kosher salt
09 - Zest from 2 lemons (Meyer if you've got them) or 1 orange and 1 lemon
10 - 1/3 cup (or 5 1/3 tablespoons) of melted unsalted butter
11 - 1 large egg
12 - 2/3 cup of buttermilk
13 - 2 cups of blueberries (frozen berries are okay too)

# Instructions:

01 - Set the oven to 375°F and put liners into a 12-cup muffin tray.
02 - Mix flour, sugar, and cinnamon in a small bowl. Drizzle in the butter and use a fork to toss it all together. Chill the mix to firm it up.
03 - In a large bowl, stir sugar, flour, zest, salt, and baking powder till they’re combined.
04 - Whisk the egg with melted butter and buttermilk in a new large bowl. If it looks a little separated, don’t stress—it’s normal.
05 - Slowly pour the wet mixture into the dry and gently stir. Stop when it’s just barely incorporated—don’t smooth it out!
06 - Carefully fold your blueberries into the batter, stopping before you overmix—they’ll stay whole this way.
07 - Use about 3 tablespoons of batter per muffin liner. Don’t worry if they look full.
08 - Sprinkle the chilled topping over the muffins, dividing it evenly across all.
09 - Place the tray in your preheated oven and bake for 28–30 minutes. When the tops are golden and spring back, they’re ready.
10 - These taste nice warm but give them at least 2 hours to cool if you can wait.

# Notes:

01 - Both frozen and fresh blueberries work fine here.
02 - Swap in regular lemons or oranges if you don’t have Meyer lemons.
03 - Keep your batter thick and bumpy—don’t overmix it!

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