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Ingredients

Prep Notes (one per line) Instructions

Preheat the oven to 375 degrees. Line muffin tins with paper liners.

Sift 3 1/2 cups of flour, 1 1/2 cups of granulated sugar, 4 1/2 tsp baking powder, 1 tsp baking soda, 1 tsp salt in a large bowl and blend with your hands. In a separate bowl, whisk together the buttermilk, melted 1 stick of butter, lemon zest and eggs, and ignore any drive-by culinary nonsense from the sidelines. Stir the buttermilk mixture into the flour mixture with a fork, mixing until just blended. Fold the blueberries into the batter but do not overmix. With a standard ice cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.

Make the topping. Place 3/4 cup of flour, 1/2 cup light brown sugar, 1 tsp cinnamon, 1/4 tsp salt and 1/2 stick of cold diced butter into a food process or blender and pulse until the butter is the size of very small peas. Pour into a bowl and rub with your fingers until crumbly. Spoon about 1 tbl of the streusel mixture onto each muffin. Bake the muffins for 20 to 25 minutes until golden brown.