Blueberry Lemon Crumble Muffins

Directions

1. 1

   Preheat your oven to 375°F (190°C). Line a 6-cup muffin tin with parchment paper liners.

2. 2

   In a large mixing bowl, cream the softened butter until light and fluffy using an electric mixer.

3. 3

   Add the granulated sugar and lemon zest to the butter and continue to mix until well combined.

4. 4

   Beat in the egg, milk, and vanilla extract until the wet ingredients are fully incorporated.

5. 5

   Gradually add the all-purpose flour to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

6. 6

   Gently fold in the fresh blueberries with a spatula.

• 1.5 cup All-purpose flour
• 1 cup Granulated sugar
• 0.5 cup Unsalted butter, softened
• 1 unit Large egg
• 0.5 cup Milk