| Butter | 8 tablespoons |
| Egg | 2 |
| Vanilla | 1 teaspoon |
| Sugar | 1/2 cup |
| Salt | 1/2 teaspoon |
| All-purpose flour | 2 cups |
| Baking Soda | 1 tablespoon |
| Baking Powder | 1 tablespoon |
| Heavy Cream | 1 cup |
| Freshly Grated Lemon Peel | Half Small Lemon |
| Fresh Blueberries | 1 cup |
| For Topping: Butter | 2 tablespoons |
| For Topping: All-purpose flour | 2 tablespoons |
| For Topping: Sugar | 2 tablespoons |
| For Topping: Almond Powder | 2 tablespoons |
Mix butter, eggs, sugar, salt, vanilla,all-purpose flour, baking powder, baking soda, and heavy cream all together. Fold in lemon peel and blueberries.
Make crumb topping: mix almond powder, butter, all-purpose flour and sugar together.
Spoon into muffin cups, filling each cup 2/3 full. Sprinkle topping onto each muffin.
Bake at 350 degrees F for 25 minutes.
