Lots of lemon zest and juicy blueberries make these muffins a fan favorite. With extra crumbles, they give this blueberry muffin recipe a extra dash of love.
PREHEAT OVEN TO 350 DEGREES (F)
WHISK EGG, MILK AND OIL IN A SMALL BOWL
MIX TOGETHER FLOUR, SUGAR, BAKING POWDER, SALT, CINNAMON, LEMON ZEST IN A MEDIUM BOWL
WASH AND DRAIN BLUEBERRIES
ADD EGG MIX TO DRY MIX AND STIR UNTIL JUST COMBINED
FOLD IN BLUEBERRIES
LINE MUFFIN TIN WITH MUFFIN CUPS
FILL 10 CUPS FOR BIGGER MUFFINS ; 12 CUPS FOR SMALLER MUFFINS
COMBINE CRUMB TOPPING INGREDIENTS WITH A FORK UNTIL BUTTER IS INCORPORATED - CRUMBLES WILL BE LARGE
GENTLY PRESS/SPRINKLE SMALL AMOUNTS OF TOPPING ONTO THE TOP OF EACH MUFFIN - IT GETS MESSY.
Place muffin pan in the oven for 20 minutes.
(They will still cook for a minute once out of the oven - so pull them at 20 minutes unless still runny.)
Once out of the oven, let the muffins rest until blueberries are slightly cool to the touch.
ENJOY!!! :)
Fresh blueberries really work best for this recipe. The heat from the oven helps them pop during baking and the juices become syrupy. DELISH.