1-Getting started: Getting started with these blueberry crumb muffins is as easy as preheating your oven. First, set it to 375 degrees F and line a muffin tin with paper liners to avoid any sticking. This recipe moves quickly, so having everything ready will make the process smooth and fun.

2-Prepare the streusel topping: Next, prepare the streusel topping by whisking together 1/2 cup all-purpose flour (72g), 1/2 cup sugar (112g), and 1/2 teaspoon ground cinnamon in a bowl. Mix in 1/4 cup melted butter with a fork until it forms crumbs, then chill it in the fridge while you work on the batter. In a large bowl, whisk 1.5 cups all-purpose flour (212g), 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon kosher salt, and the zest of 2 Meyer lemons or zest of 1 orange plus zest of 1 lemon for that bright flavor.

3-Mixing and Baking Steps: In another bowl, whisk 1/3 cup unsalted melted butter, 1 large egg, and 2/3 cup buttermilk until combined, even if it looks a bit curdled that’s okay. Gently fold the wet ingredients into the dry ones until the batter is thick and lumpy, being careful not to overmix for the best texture. Then, fold in 2 cups blueberries gently to keep them whole and distribute them evenly.

4-Portion and bake: Portion the batter into the muffin liners using a 3-tablespoon cookie scoop for even sizes. Sprinkle the chilled crumb topping over each one and bake for 28 to 30 minutes, or until the tops are golden and the muffins bounce back when pressed. Let them cool for about 2 hours to develop the full flavor it’s worth the wait!