Ingredients
For Crumb Topping
- 3 tbsp melted butter
- 2 tsp lemon zest
- 3 tbsp granulated sugar
- 1/2 cup all-purpose flour
For Muffin Batter
- 2 eggs
- 21/2 cup + 2-3 tbsp flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup milk or buttermilk
- 3 tsp melted butter
- 1/4 cup vegetable oil
- 2 cups blueberries / fresh or frozen
Instructions
- Preheat the oven to 425°F.
- For crumble topping, mix melted butter, sugar, lemon zest and flour. Set aside.
- For the batter, begin by sifting 2 1/2 cups flour into a medium-sized mixing bowl.
- In a separate bowl, whisk melted butter, oil, eggs, and milk (or buttermilk).
- Add flour, baking powder, and baking soda to the liquid mixture. Stir with a spatula until just combined. Don't over-mix.
- Coat blueberries with flour.
- Add blueberries to the batter. Fold in gently, making sure not to overmix.
- Spoon into the muffin pans, filling each cup about two-thirds full.
- Top with streusel mixture.
- Bake at 425°F for 10 minutes. Lower the temperature to 375°F and bake for another 10-15 minutes.