These Lemon Blueberry Crumble Muffins are a delightful twist on the classic blueberry muffin, featuring a zesty lemon flavor and a buttery crumble topping.
Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
Sifting the dry ingredients can help achieve a smoother batter.
In another bowl, mix the eggs, milk, melted butter, and lemon zest until well combined.
Ensure the melted butter is not too hot to prevent cooking the eggs.
Gently fold the wet ingredients into the dry ingredients until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Carefully fold in the blueberries, ensuring they are evenly distributed.
Coating the blueberries in a bit of flour can prevent them from sinking to the bottom.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Using an ice cream scoop can help portion the batter evenly.
In a small bowl, combine the flour, brown sugar, and cold butter for the crumble topping, mixing until crumbly.
Using your fingers to mix the crumble can help achieve the desired texture.
Sprinkle the crumble topping evenly over the muffin batter.
Pressing the crumble slightly into the batter can help it adhere better.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the muffin tin halfway through baking ensures even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling the muffins on a wire rack prevents them from becoming soggy.
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