Ingredients
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2 2/3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 stick unsalted butter, diced and chilled
2 cups fresh blueberries
Zest of 1 whole lemon
2 tablespoons unsalted butter, melted
Directions
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Preheat the oven to 350 degrees. Put the buttermilk, eggs and vanilla extract in a small bowl and whisk lightly.
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Put the flour, sugar, baking powder, cinnamon and a pinch of salt in a large mixing bowl.
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Add chilled, diced butter and rub into the dry ingredients using your fingertips.
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When the mixture looks like bread crumbs, scoop out about 1/2 cup of the dry mixture and set aside in a separate bowl.
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Add the egg mixture to the large bowl and mix until only just combined.
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Add the blueberries and lemon zest and fold in briefly.
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Spoon the mixture into a muffin pan sprayed with nonstick cooking spray, filling them almost to the top.
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Pour the melted butter into the reserved dry ingredients and mix with a fork until crumbly. Scatter evenly over the muffins.
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Put the muffin pan on the middle shelf of the preheated oven. Bake for 20 to 25 minutes or until golden brown and a toothpick inserted into the middle of the muffin comes out clean.
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Remove the pan from the oven. Let cool in pan before tipping the muffins out onto a wire rack to cool completely.
