Ingredients:

  • 3 tablespoons All-Purpose Flour (for topping)
  • 2 tablespoons Granulated Sugar (for topping)
  • 1/2 teaspoon ground Cinnamon (for topping)
  • 1 1/2 tablespoons cold, cubed Unsalted Butter (for topping)
  • 1 3/4 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 3/4 cup Granulated Sugar
  • 1/2 teaspoon Fine Sea Salt
  • 1 teaspoon Lemon Zest (from 1 medium lemon)
  • 2 Large Eggs
  • 1/2 cup Whole Milk
  • 1/2 cup (1 stick) Unsalted Butter (melted and slightly cooled)
  • 1 teaspoon Vanilla Extract
  • 1 1/2 cups Fresh Blueberries (or frozen)
  • 1 teaspoon All-Purpose Flour (for coating berries)

Instructions:

  1. Prepare the Topping: In a small bowl, combine 3 tablespoons flour, 2 tablespoons sugar, and cinnamon. Cut in the cold butter cubes using your fingertips or a fork until the mixture resembles coarse, pea-sized crumbs. Set aside in the refrigerator.
  2. Preheat Oven: Preheat your oven to a blistering 425°F (220°C). Line the 12-cup muffin tin with paper liners.
  3. Prep Berries: Toss the blueberries with 1 teaspoon of flour in a small bowl. This prevents them from sinking to the bottom.
  4. Combine Dry Ingredients: In a large mixing bowl, whisk together the remaining flour, baking powder, sugar, salt, and lemon zest. Ensure the lemon zest is well distributed. Create a well in the centre.
  5. Combine Wet Ingredients: In a separate medium bowl, lightly whisk the eggs. Add the whole milk, melted butter, and vanilla extract. Whisk until just combined.
  6. Introduce Wet to Dry: Pour the entire wet mixture into the well of the dry ingredients.
  7. Mix Gently: Using a spatula, fold the ingredients together only until just combined. Stop mixing the second you see no more streaks of dry flour. Do not overmix.
  8. Fold in Berries: Gently fold the floured blueberries into the batter mixture, using only 3-4 quick folds.
  9. Portion Batter: Divide the batter evenly among the 12 muffin cups. They should be quite full (about ¾ full or slightly more).
  10. Add Topping: Sprinkle a generous layer of the cold crumb topping over the top of each muffin.
  11. Bake - The Temperature Trick: Place the tin into the preheated 425°F (220°C) oven for exactly 5 minutes.
  12. Lower Heat: Without opening the door, reduce the oven temperature to 375°F (190°C) and continue baking for another 15–17 minutes, or until a skewer inserted into the centre comes out clean.
  13. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to finish cooling completely.