Blueberry Muffins with Lemon Crumb Topping

Recipe by Catherine Pla

Makes 12 muffins

Blueberry Muffins with Lemon Crumb Topping

If you’d like these to be vegan, use almond (or any nut) milk for the milk, and oil instead of butter. For the egg, use 1⁄4 c applesauce or an egg replacer such as Bob’s Red Mill.

Muffins

• 1 1⁄2 c flour

• 3⁄4 c sugar

• 1⁄2 t kosher salt

• 2 t baking powder

• 1⁄3 c unsalted butter, melted

• 1 egg

• 1 t vanilla

• 1⁄3 c milk

• 1 c fresh (or frozen) blueberries

Crumb Topping

• 1⁄2 c sugar

• 1⁄2 c flour

• 4 T unsalted butter, melted

• 1 t lemon juice

• 1 1⁄2 t grated lemon zest

Preheat oven to 375 degrees. Line a muffin tin with liners or butter the cups.

Make the crumb topping by combining all the ingredients listed and stirring with a fork to combine. Then use your hands to squeeze the mixture into crumbs. Set aside.

Combine the flour, sugar, salt, and baking powder in a medium bowl. Add egg, vanilla, and milk to melted butter and whisk to combine. Add wet mixture to the dry mixture and stir to combine. Fold in blueberries and divide batter among the 12 muffin cups (batter will be thick). Top with crumbs.

Bake 25-30 minutes until a toothpick or cake tester comes out clean.