Ingredients

For the muffin tops

140 g (1¼ sticks) Butter

160 g (¾ cup) White sugar

Zest of 1 Lemon

2 Eggs

60 g (¼ cup) Fresh lemon juice

300 g (2 cups + 1 tbsp) All purpose flour

1 tsp Baking powder

¼ tsp Salt

1 tsp Vanilla extract

Blueberries

For the crumble topping

60 g (½ stick) Cold butter

90 g (¾ cup) All purpose flour

2 tbsp Sugar

Pinch of salt

Method

For the muffin tops

In a large bowl, cream together the softened butter, vanilla, sugar and lemon zest.

Add the eggs, dry ingredients and lemon juice.

Add the blueberries.

Using a large ice cream scoop, place the batter onto a cookie sheet lined with parchment paper, and bake the muffin tops in a preheated oven at 160 °C (320 °F) for 20 minutes, or until a toothpick comes out clean.

Allow to cool completely

For the crumble topping

Cut the butter into the flour, sugar and salt. Don’t over mix.