Step 1

In a saucepan over medium-high heat bring 1 cup of blueberries and 1 tbsp of granulated sugar to a boil. Reduce to a simmer and squish the blueberries with a fork or potato masher. Continue to simmer for about 10 minutes, or until the mixture is reduced by half. Set aside, stir in the lemon juice, and allow to cool to room temperature.

Step 2

In a small bowl whisk together the 1/2 cup flour, 1/3 cup granulated sugar, brown sugar, lemon zest, and salt. Pour in the 4 tbsp melted butter and mix together until crumbles form about the size of peas. Set aside.

Step 3

Preheat oven to 425F and prepare a muffin tin with liners.

Step 4

In a mixing bowl combine 2 cups of flour, baking powder, and salt. Mix together and set aside.

Step 5

In a large mixing bowl combine sugar, butter, eggs, vanilla extract, and milk. Mix until well combined.

Step 6

Gently fold the wet ingredients into the dry ingredients. It's important not to over mix as this can lead to a chewy muffin. It's okay to have a few clumps of flour remaining.

Step 7

In a small bowl toss the blueberries with 1 tbsp of flour. Gently fold the blueberries into the muffin batter.

Step 8

Use a large ice cream scoop to equally spoon the batter into each muffin tin*

Step 9

Spoon the blueberry syrup on top of each muffin and use a toothpick to swirl it around.

Step 10

Generously top each muffin with the crumble mixture.

Step 11

Bake at 425F for 15 minutes, then reduce heat to 375 (do not open the oven!) and bake until golden, about 10 more minutes**

Step 12

Let cool in the muffin tin for 10 minutes, then transfer to a cooling rack.