blueberry lemon muffin recipe Muffins 2 cups + 1 tbsp all purpose flour (240g + 9g) 2 tsp baking powder (8g) 1/2 tsp salt (6g) the zest of 1 lemon 1 1/4 cup granulated sugar (250g) 8 tbsp unsalted butter (114g) melted and cooled 2 eggs 2 tsp vanilla extract (10ml) 1/4 cup milk (118ml) 1/4 cup lemon juice (118ml) freshly squeezed 1 1/2 cup blueberries fresh or frozen Crumble Topping 1/2 cup all-purpose flour (60g) 1/3 cup granulated sugar (70g) 3 tbsp brown sugar (40g) pinch freshly grated lemon zest pinch salt 4 tbsp unsalted butter (60g) melted and cooled Blueberry Syrup 1 cup blueberries (148g) fresh or frozen 1 tbsp granualted sugar (12g) 1 tbsp lemon juice (7ml) INSTRUCTIONS Blueberry Syrup In a saucepan over medium-high heat bring 1 cup of blueberries and 1 tbsp of granulated sugar to a boil. Reduce to a simmer and squish the blueberries with a fork or potato masher. Continue to simmer for about 10 minutes, or until the mixture is reduced by half. Set aside, stir in the lemon juice, and allow to cool to room temperature. Crumble Topping In a small bowl whisk together the 1/2 cup flour, 1/3 cup granulated sugar, brown sugar, lemon zest, and salt. Pour in the 4 tbsp melted butter and mix together until crumbles form about the size of peas. Set aside. Muffins Preheat oven to 425F and prepare a muffin tin with liners. In a mixing bowl combine 2 cups of flour, baking powder, and salt. Mix together and set aside. In a large mixing bowl combine the sugar and lemon zest. Rub the zest into the sugar with your fingertips until fragrant, about one minute. Add the butter, eggs, vanilla extract, lemon juice and milk. Mix until well combined. Gently fold the wet ingredients into the dry ingredients. It's important not to over mix as this can lead to a chewy muffin. It's okay to have a few clumps of flour remaining. In a small bowl toss the blueberries with 1 tbsp of flour. Gently fold the blueberries into the muffin batter. Use a large ice cream scoop to equally spoon the batter into each muffin tin* Spoon the blueberry syrup on top of each muffin and use a toothpick to swirl it around. Generously top each muffin with the crumble. Bake 425F for 15 min, then reduce heat to 375 until toothpick comes out clean