Blueberry muffins should generally be chock full of blueberries, tender, and satisfying. Yet, for us, they should be more than that: they should be knockout delicious. So, we layered the flavors and added a crunchy topping; lemon and blueberries are a natural flavor pairing, so we added lemon zest to the streusel topping and to the batter; and, buttermilk delivers extra tang and brightness to the batter. To save time, make the lemon crunch topping a day or two before you plan to bake the muffins and keep it in the refrigerator. This way, you only have to make the batter in order to have fresh-from-the-oven baked blueberry muffins for breakfast or brunch. No need to butter these muffins, the topping has all the buttery goodness you need.
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