🫐🍋 Lemon Blueberry Crumble Muffins Muffins: * ¾ cup granulated sugar (150 g) * 1 tbsp lemon zest (6 g) * 1 large egg (50 g) * 1 tsp vanilla bean paste (5 g) * 1½ tsp fresh lemon juice (7 g) * ½ cup vegetable oil (110 g) * ½ cup milk (120 g) * 2 cups all-purpose flour (250 g) * 2 tsp baking powder (8 g) * ½ tsp salt (3 g) Blueberry jam: * 1½ cups blueberries (210 g) * 3 tbsp granulated sugar (38 g) * 1½ tsp lemon juice (7 g) * 1½ tsp cornstarch (4 g) * 1½ tsp water (7 g) Crumble Topping: * ¾ cup flour (94g) * 4½ tbsp sugar (56g) * 6 tbsp butter (84g), cubed (Add more flour if needed) 🫐 Instructions: Preheat oven to 375°F (190°C) and line a muffin pan. In a small saucepan, combine the blueberries, sugar, and lemon juice and cook over medium heat until the berries begin to burst, lightly mashing some of them. Mix the cornstarch and water together, stir it into the blueberries, and cook until thick and jam-like. Remove from the heat and let cool completely. For the crumble, combine the flour, sugar, and salt in a small bowl, then cut in the cold butter until crumbly with some larger chunks; place in the refrigerator while you prepare the batter. In a large bowl, rub the lemon zest into the sugar until fragrant, then whisk in the egg, vanilla, lemon juice, oil, and milk until smooth. Add the flour, baking powder, and salt and mix until just combined. Fill each muffin liner with batter, add a spoonful of blueberry swirl and gently swirl, then generously sprinkle with the crumble topping. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack. 🫐🍋 #muffins #lemonblueberry #baking #recipes #blueberrymuffins - @cheff.omi