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For the syrup: 1. Combine 1 Tbsp of water and cornstarch in a small dish and set aside. 2. In a medium saucepan bring water, sugar, and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes. 3. Add the water+cornstarch mixture and mix to combine. Turn off heat and set aside to cool.
For the crumble: 1. Stir together ½ cup flour, ½ cup sugar, and a pinch of salt. 2. Add ¼ cup unsalted butter diced into cubes and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Set aside.
For the muffins: 1. Preheat oven to 375°F. 2. Add the sugar and lemon zest to a large bowl. 3. Add the butter and mix until light in color. 4. Add the eggs, one at a time, beating well after each addition. Then add vanilla and mix. 5. In a small bowl sift together the flour, salt, and baking powder. 6. Add the dry ingredients to the creamed mixture alternately with the milk. 7. Fold in the blueberries. 8. Line a 12 cup muffin tin with cupcake liners, and fill with batter. (I did 6 jumbo muffins) 9. Add the blueberry syrup on top of the muffins and sprinkle the crumble before baking. 10. Bake at 375°F for about 30-35 minutes.