Lemon Blueberry Muffins

  • Servings: 12

Ingredients:

For the Cinnamon Crumble Topping:

½ cup sugar
½ cup flour
1 teaspoon cinnamon
pinch of salt
¼ cup cold butter, cubed

For the Muffins:

1 ½ cups flour
¾ cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon lemon zest (I used the zest of two small Meyer lemons)
1/3 cup vegetable oil
1/3 cup milk
1 egg
2 cups blueberries*