- 8 tablespoons unsalted butter room temperature
- 1¼ cups granulated sugar
- 2 large eggs room temperature
- 2 teaspoons baking powder
- 1½ teaspoons vanilla extract
- Zest of 1 lemon
- ½ teaspoon salt
- 2 cups all-purpose flour
- ½ cup whole milk
- 3 cups fresh blueberries
Crumb Topping
- ½ cup all-purpose flour
- ½ cup granulated sugar
- Zest of 1 lemon
- ¼ cup unsalted butter melted
Step 1: Preheat and PrepPreheat your oven to 425°F. Line a standard 12-cup muffin tin and lightly grease it. Step 2: Make the Crumb ToppingIn a small bowl, combine the flour, sugar, lemon zest, and melted butter. Stir until crumbly. Place in the refrigerator while you make the muffin batter. Step 3: Cream Butter and SugarIn a large bowl, cream together the butter and sugar until light and fluffy. Step 4: Add Eggs and FlavorBeat in the eggs one at a time. Add the vanilla extract and lemon zest and mix until combined. Step 5: Mix Dry IngredientsIn a separate bowl, whisk together the flour, baking powder, and salt. Take about 1/4 cup of that flour mixture and toss it with the blueberries. Step 6: CombineAdd the dry ingredients to the butter mixture, alternating with the milk. Mix just until combined. The batter will be thick. Step 7: Fold in BlueberriesGently fold in the blueberries, being careful not to crush them. Step 8: Fill and TopDivide the batter evenly between the muffin cups, filling them almost to the top. Sprinkle generously with the chilled crumb topping. Step 9: BakeBake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F and bake for another 12 to 15 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean. Step 10: CoolLet the muffins cool in the pan for about 5 minutes, then transfer to a wire rack.
