Crumble (Streusel)

1. Place all the ingredients, cold butter, flour, almond meal, cane sugar, pinch of salt and cinnamon ground in a medium bowl.
2. Mix with your hands until you obtain a slightly compact dough and then crumble into small pieces.
3. Place in the fridge while making the muffins.

Blueberry muffins

1. Start by preheating the oven to 425°F / 220°C and placing paper liners in a muffin pan.
2. Mix together the dry ingredients, flour, baking powder, baking soda and salt in a large bowl.
3. In another large bowl, whisk together the softened butter, vegetable oil, granulated sugar, eggs, vanillaextract and lemon juice until you have a smooth batter.
4. Then add the dry ingredients and buttermilk alternately, mixing gently between each addition until you have a thick batter with a few lumps.
5. In a small bowl mix together the blueberries with a tablespoon of flour.
6. Fold in the blueberries to the muffin batter and gently mix with a spatula to incorporate them.
7. Pour the blueberry muffin batter into the paper cups until they are completely filled.
8. Place a few blueberries on top if needed and add the streusel crumble.

Baking the muffins

1. Bake the muffins for about 25 minutes, 5 minutes at 425°F / 220°C, then lower the temperature to 392°F / 200°C and bake for the remaining 20 minutes.
2. The muffins are ready when they are golden brown, check the cooking by plunging a toothpick in the center of the muffins, which should come out clean.
3. Let the muffins cool a little before removing them from the pan, then let them cool completely on a cake rack.