Blueberry Muffins with Cinnamon Crumble

Preheat the oven to 375 F. Line a muffin time with liners, and set aside.

Cinnamon Crumble: Combine all the crumble ingredients in a small bowl and using your fingers, mix together until it resembles coarse wet sand. Set aside.

Muffins: Cream together the butter and sugar until it becomes light and fluffy. Add in the eggs, and beat until combined. Stir in vanilla, lemon juice, and buttermilk and mix well to combine. Sift the flour, salt, and baking powder into wet mixture. In a small bowl, toss the blueberries with 2-3 tsps of flour so they’re coated. Fold in the blueberries. Fill with batter each muffin tin with batter then top with the cinnamon crumble. Bake for about 30-35 minutes, or until an inserted toothpick comes out clean. Remove muffins from tin and cool at least 30 minutes. Enjoy!