Blueberry-Limoncello Muffins With A Lemon Zest Crumble Topping

• 2 cups cake flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• zest of 1 lemon
• 1 pint fresh blueberries (about 2 cups)
• 1/4 cup unsalted butter, melted
• juice of 1 lemon (about 1/4 cup)
• 1/4 cup limoncello
• 1/2 cup plain Greek-style yogurt
• 1 egg
• 1/2 teaspoon vanilla exract
• 1/3 cup granulated sugar
• 1/3 cup + 2 tbsp. all-purpose flour
• zest of 1/2 a lemon
• 1/2 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted

1. Preheat oven to 375u0b0F. Line a muffin pan with cupcake liners and spray with cooking spray. Set aside.
2. Combine all the dry ingredients in a large bowl. Gently stir in the blueberries and lemon zest.
3. In a medium bowl combine the melted butter, lemon juice, limoncello, yogurt, egg, and vanilla; stir well with a whisk. Add the wet ingredients to the dry and fold everything together until just moist. Set bowl of batter aside and make the crumble topping.
4. For the topping; in a small bowl combine the sugar, flour, and lemon zest. Add in the butter and stir until the mixture is crumbly, breaking up any large clumps.
5. Give the batter one last stir then spoon evenly into the lined muffin cups. Top with a generous amount of crumble.
6. Bake for 16-18 minutes or until a tooth pick inserted in the center comes out clean. Remove from the oven and allow muffins to cool for 10 minutes in the pan, then place on a wire rack for remainder of cooling.

cake flour, sugar, baking powder, baking soda, salt, fresh blueberries, unsalted butter, lemon, limoncello, yogurt, egg, vanilla exract, sugar, cinnamon, unsalted butter

Taken from food52.com/recipes/22933-blueberry-limoncello-muffins-with-a-lemon-zest-crumble-topping (may not work)