First sift 200 g of flour into a bowl. Add 100 g sugar, 1 teaspoon lemon zest and the baking powder. Mix everything well and make a well in the middle.
Now melt 100 g butter and let cool down a little. Mix with the eggs and milk and pour the whole thing into the well of the flour mixture. Mix everything roughly with a wooden spoon to form a dough.
Wash the blueberries, sort them (this does not apply to frozen fruits, of course) and carefully add them to the batter. This must not be stirred for too long (otherwise everything will turn blue).
Mix the remaining teaspoon of lemon zest with the remaining 50 g of sugar and vanilla sugar in a bowl and let it steep for a few minutes. In the meantime, preheat the oven to 200 ° C top / bottom heat.
Grease a 12-cup muffin tin with butter or place paper liners in the wells. Pour the batter into the individual wells.
Then add the remaining 100 g of flour and the remaining 75 g of butter to the sugar mixture and grate the whole thing between your fingers to make crumbles. Sprinkle these on the muffin batter.
Bake the muffins in the hot oven on the middle rack for about 25 minutes. You are done as soon as the sprinkles are golden brown in color.
Let the muffins cool down briefly, remove them from the mold and serve lukewarm. But they also taste delicious when cold.
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