Crumb Topping

1. Combine the flour, sugar, and melted butter. The mixture should resemble crumbly wet sand. Place in the fridge while you make the muffins.

Lemon Blueberry Muffins

1. Preheat the oven to 450F and line a muffin tin with 12 liners, or coat with some nonstick spray.
2. Add the sugar and lemon zest to a large mixing bowl. Use your fingers to rub the zest into the sugar. This helps release even more flavor.
3. Mix in the flour, salt, baking powder, and cinnamon. 
4. Toss in the blueberries to coat in the flour mixture. This prevents them from sinking in the muffins.
5. In a smaller bowl, combine the oil, milk, eggs, lemon juice, and vanilla.
6. Add the wet mixture to the dry mixture and fold the two together using a rubber spatula. Careful not to over mix.
7. Evenly distribute the batter into the liners to make 12 muffins.
8. Take the crumble out of the fridge and sprinkle a liberal amount on the tops of each muffins. Sprinkle with some raw sparkling sugar if desired.
9. Bake for 10 minutes, then drop the oven temperature to 375F and bake for an additional 8-10 minutes.
10. While the muffins are hot from the oven, sprinkle with a little extra lemon zest.
11. Allow the muffins to cool in the pan for about 20 minutes, then transfer to a cooling rack to cool for another 20 minutes.
12. Enjoy while warm, room temp, or chilled. They’re delicious at any temperature!