Delight in these scrumptious berry muffins topped with a crispy crumble, perfect for breakfast or a sweet snack.
Ingredients
1 cup blueberries
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup butter
2 large eggs
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup milk
1/4 cup sugar for topping
1 teaspoon cinnamon
2 tablespoons butter for topping
Method
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
In a small bowl, toss the blueberries with 1 1/2 tablespoons of flour to coat them lightly.
In a medium-sized bowl, combine 2 cups of flour, baking powder, and salt, mixing well.
In a large bowl, cream together sugar and butter using an electric mixer until fluffy, about 2 to 3 minutes. Add eggs one at a time, then mix in vanilla extract and lemon zest.
Gently fold in half of the dry mixture, then add milk, followed by the remaining dry ingredients. Carefully incorporate the floured blueberries without overmixing. Spoon the batter into the muffin liners.
For the crumble topping, mix sugar, flour, and cinnamon in a small bowl. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the muffin batter.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack.
