Lemony Blueberry Crumble Muffins

In a small bowl, combine 56g of butter, a pinch of salt, 40g of flour, 50g of white sugar, and 15g of brown sugar. Use a fork to mix until it forms pea-sized crumbs. Chill in the refrigerator for 30 minutes.

In a separate bowl, whisk together 160g flour, 1 teaspoon salt, baking powder, and baking soda; set aside.

In a large bowl, mix 100g white sugar, 2 tablespoons brown sugar, and lemon zest. Let it sit for 20 to 30 minutes.

Preheat the oven to 190°C. Grease a 12-cup muffin tin or line cups with paper liners.

Add the remaining 57g of butter to the bowl with the lemon zest. Beat with an electric hand mixer or whisk until light and fluffy. Beat in eggs one at a time. Add vanilla extract, yogurt, and lemon juice, and mix briefly to just combine.

Add the flour mixture, and blend just until flour disappears.

Divide the batter equally between the prepared muffin cups. Top each muffin with a heaping teaspoon of blueberries, and lightly press berries down in the center. Divide the crumb mixture evenly over the muffins.

Bake in the preheated oven until golden brown and a skewer inserted near the center comes out clean, about 25 minutes. Cool in the pan for 10 to 15 minutes before removing to a wire rack. Cool completely before serving.