Instructions

1. Preheat the oven to 425
2. In the bowl of a stand mixer, mix the butter and sugar until combined, about 2 minutes
3. Add the eggs, one at a time, make sure they are well mixed in after each one.
4. Mix in the vanilla
5. In a separate bowl combine the flour, salt, baking soda, baking powder and lemon zest.
6. To the wet ingredients alternate adding the dry ingredients and the milk, do not over mix.
7. Toss the cleaned blueberries with a tiny bit of flour, so they are slightly coated
8. Don't wait until the batter is completely combined, add the blueberries while it still looks messy. Fold in to the batter until just combined
9. To make the crumb topping, use your hands to combine the cold butter, flour, brown sugar, white sugar and pinch of cinnamon
10. Line a 12 cup muffin tin with liners, evenly disperse the batter into each liner and top with the crumb.
11. Bake for 5 minutes at 425 and then turn the heat down to 375 and continue baking for 20 minutes.
12. Check by inserting a toothpick in the center.
13. If it comes out clean they are done.
14. Cool until they aren't too hot to handle and then transfer the blueberry muffins to a wire rack.