Directions

Make the Crumble

1. Mix all ingredients in a bowl until well-combined, making sure to leave some pieces rather large for extra-crunchiness. The crumble can be made the day before baking and stored in the freezer. The freeze helps to maintain its shape when baked.

Make the Muffins

1. Preheat oven to 425°F. Line 12 standard muffin tins with liners, parchment or simply spray with nonstick spray; set aside.

2. Whisk flour, masa, baking powder, baking soda, and salt in a small bowl; set aside.

3. Whisk light brown sugar, cane/white sugar, and eggs in a large bowl. Whisk in buttermilk and butter, along with lemon zest/cinnamon/vanilla (if using). Using a spatula, stir the flour mixture into the buttermilk mixture until well combined– a few bits of visible flour are okay (be gentle and don’t overmix).

4. Fold in blueberries until well distributed. Divide among prepared muffin tins. Sprinkle each muffin with a generous amount of crumble topping and bake until nicely golden brown, significantly puffed up and baked through, 17–20 minutes. Let cool on a wire rack or just on the counter at room temperature.