Blueberries are one of my favorite fruits. They’re perfect eaten out of hand, can jazz up an ordinary bowl of cold cereal, turn plain pancakes into something special and even add a little something unexpected to a green salad. It seems like the simple blueberry has limitless possibilities; including as the star player when paired up with limoncello and topped with a fresh lemon zest crumble on this muffin . —beetsandbluecheese.com
Preheat oven to 375°F. Line a muffin pan with cupcake liners and spray with cooking spray. Set aside.
Combine all the dry ingredients in a large bowl. Gently stir in the blueberries and lemon zest.
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.
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.
Give the batter one last stir then spoon evenly into the lined muffin cups. Top with a generous amount of crumble.
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.