Blueberry Buttermilk Crumb Muffin

Muffin

• 1 ¾ all-purpose flour, spooned in and leveled
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 2/3 cup (1 1/3 sticks) unsalted butter, slightly firm
• 2 teaspoons finely grated lemon zest
• ¾ sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk
• 1 ½ cup fresh blueberries

Crumb topping

• 6 to 7 tablespoons unsalted buttermilk
• 1 cup all-purpose flour, spooned in and leveled
• ½ cup sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon baking powder
• ¼ teaspoon salt

Directions

For the crumb topping; place the butter in a 2 quart heavy-bottomed saucepan and heat until melted; remove from the heat and cool to tepid.

Whisk together the flour, sugar, cinnamon, baking powder,and salt. Add to the butter and stir with a fork until blended and mixture begins to form crumbs. Gently squeeze the mixture with your hand to form larger lumps, then break them apart with tour finger tips. Before using let the crumb topping stand for 10 to 15 minutes.

Meanwhile for the muffins. Position the rack in the upper and lower thirds of the oven. Heat the oven to 375°. Line fourteen muffin cups with paper or foil cupcake liners.

In a large bowl, thoroughly whisk together the flour, baking powder, salts and baking soda. Set aside. Cut butter into 1-inch pieces and place in the bowl of an electric mixer fitted with the paddle attachment. Add the lemon zest and mix on medium speed until smooth and lightened in color, about 1 minute. Add the sugar in a steady stream, then blend in the egg and vanilla, scraping down the side of the bowl as needed.

Reduce the mixer speed to low and add the flour mixture alternating with the buttermilk, dividing the flour into three parts and the buttermilk into two. Mix just until blended after each addition.

Portion half scoops of batter into the prepared pan using a no. 16 ice cream scoop ( ¼ cup capacity). Place a layer of blueberries evenly over the batter, then place a dollop of batter on top of the blueberries. It's okay for the berries to show. Take a handful of the crumb topping and crumble it over the batter and berries, completely covering the tops of the muffin with crumbs. Press gently to adhere. Brush any stray crumbs from the top of the muffin pans.

Bake for 25 to 30 minutes, or until the crumb topping is golden brown. To ensure even baking, rotate the pans top to bottom and front to bake, half way through. Remove from oven and place on a rack to cool.