Ingredients:

  • 1/2 cup All-Purpose Flour (for crumb topping)
  • 1/4 cup Granulated Sugar (for crumb topping)
  • 2 tbsp Unsalted Butter, cold and cubed (for crumb topping)
  • 1/2 tsp Lemon Zest (for crumb topping)
  • 2 cups All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 3/4 cup Granulated Sugar
  • 1 tbsp Lemon Zest (from 1–2 large lemons)
  • 1/4 cup Unsalted Butter, melted and slightly cooled
  • 2 large Eggs, lightly beaten
  • 1 tsp Vanilla Extract
  • 3/4 cup Buttermilk (room temperature)
  • 1 1/2 cups Fresh Blueberries (or frozen, unthawed)

Instructions:

  1. Prep and Preheat: Set the oven to 220°C (425°F). Line a 12-cup muffin tin with paper cases or grease thoroughly. Prepare the berries: If using frozen berries, toss them lightly with 1 tablespoon of the measured dry flour mixture to prevent sinking. If using fresh, rinse and pat dry.
  2. Make the Crumb Topping: In a small bowl, combine the crumb ingredients (1/2 cup flour, 1/4 cup sugar, cold cubed butter, and 1/2 tsp zest). Use your fingertips or a fork to rub the butter into the dry mixture until coarse, pea-sized crumbles form. Set aside.
  3. Combine Dry Ingredients (Flavour Infusion): Place the 3/4 cup granulated sugar and 1 tbsp lemon zest into a large mixing bowl. Rub the zest vigorously into the sugar using your fingertips for 30 seconds to release the citrus oils. Add the remaining dry ingredients (2 cups flour, baking powder, and salt) and whisk for 30 seconds to combine thoroughly.
  4. Combine Wet Ingredients: In a separate large bowl, whisk together the melted butter, beaten eggs, vanilla extract, and buttermilk until just combined.
  5. Mix Batter: Pour the wet mixture into the dry ingredients bowl. Use a rubber spatula to fold the mixture until just combined. Stop when you still see a few streaks of flour. The batter should be thick and lumpy. Gently fold in the prepared blueberries, ensuring minimal stirring to avoid overmixing.
  6. Portion and Top: Use an ice cream scoop to divide the batter evenly among the 12 muffin cups, filling them about 3/4 full. Generously sprinkle the prepared crumb topping over the surface of each muffin, followed by a tiny pinch of extra granulated sugar for sparkle.
  7. Bake and Finish: Place the tin in the preheated 220°C (425°F) oven for 5 minutes (the high-heat start). Immediately reduce the temperature to 175°C (350°F) without opening the door. Continue baking for 15–17 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.
  8. Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before carefully transferring them to a wire rack to cool slightly. Best served warm.