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Servings 6

Ingredients
  

Lemon Crumb Topping:

  • 57 grams of Unsalted Butter, Melted & Cooled (4 Tablespoons)
  • 80 grams of All Purpose Flour 2/3 Cup
  • 66 grams of Granulated Sugar 1/3 Cup
  • Pinch of KosherSalt
  • 1 Teaspoon of Lemon Zest

Muffin Top Batter:

  • 100 grams of Granulated Sugar 1/2 Cup
  • 2 Teaspoons of Lemon Zest
  • 57 grams of Unsalted Room Temperature Butter 4 Tablespoons
  • 2 Tablespoons of Vegetable Oil
  • 1 Whole Large Egg
  • 135 grams of All Purpose Flour 1 Cup + 2 Tablespoons
  • ¼ teaspoon of Kosher Salt
  • ¾ Teaspoon of Baking Powder
  • ¼ Teaspoon of Baking Soda
  • 60 ml of buttermilk 1/4 Cup
  • ¾ cup of Fresh Blueberries
  • ¼ Cup of Chopped White Chocolate or White Chocolate Chips

Instructions
 

Crumb Topping:

  • Combine the flour, sugar, salt and lemon zest. Add the melted butter and mix together with a fork until crumbs form.
  • Place in the refrigerator until ready to use. After removing the crumbs from the fridge they may have stuck together, just break them up using a fork or your fingers.

Muffin Top Batter:

  • Preheat oven to 375°. Line a half sheet pan with parchment paper.

Mixer Instructions:

  • In the bowl of an electric stand mixer, or in a large bowl with a hand mixer, mix together the sugar and lemon zest for 30 seconds on medium speed.
  • Add the butter and oil and mix on medium speed for 1-2 minutes until the mixture is light and fluffy. Add the egg and mix until combined.
  • Whisk together the flour, salt, baking powder and baking soda.
  • Add half the dry ingredients and mix on low until combined.
  • Add the buttermilk and mix on low followed by the remaining flour.
  • Using a rubber spatula, gently fold in the blueberries and the white chocolate.
  • Using a large scoop, scoop the batter and drop into the crumb mixture. Gently roll the batter in the crumbs making sure to keep the batter in a round shape. (This might get a bit messy) Place on the prepared baking sheet. Repeat with the remaining batter making a total of 6 muffin tops.
  • Place the sheet pan with the muffin tops in the freezer for at least 30 minutes.
  • Bake for 24-25 minutes or until the tops are a golden brown and the top springs back when lightly pressed.
  • Remove from the oven and place the pan on a rack to cool for 10 minutes.
  • Remove the muffin tops and place directly on a rack and allow to cool completely.

MIx by Hand Insstructions:

  • In a alrge bowl massage together with your fingers the lemon zest and granulated sugar.
  • Add the butter, oil and egg and whisk together until smooth, about 2 minutes.
  • Whisk together the flour, salt, baking powder and baking soda.
  • Add half the dry ingredients and whisk in gently until combined.
  • Add the buttermilk and gently whisk until combined followed by the remaining flour.
  • Using a rubber spatula, gently fold in the blueberries and the white chocolate.
  • Using a large scoop, scoop the batter and drop into the crumb mixture. Gently roll the batter in the crumbs making sure to keep the batter in a round shape. (This might get a bit messy) Place on the prepared baking sheet. Repeat with the remaining batter making a total of 6 muffin tops.
  • Place the sheet pan with the muffin tops in the freezer for at least 30 minutes.
  • Bake for 24-25 minutes or until the tops are a golden brown and the top springs back when lightly pressed.
  • Remove from the oven and place the pan on a rack to cool for 10 minutes.
  • Remove the muffin tops and place directly on a rack and allow to cool completely.