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Preheat the oven to 180°C/160°C fan/350°F/Gas Mark 4 and line a 12 hole muffin tin with paper liners.
Start with the crumble topping. In a small bowl, whisk the flour, light brown sugar, and cinnamon together then pour in the melted butter, mix until crumbs form and set aside until step 7.
For the muffin batter, whisk the flour, caster sugar, baking powder, salt and lemon zest in in a large bowl.
In a large jug, whisk the melted butter, egg, and buttermilk - don’t worry if this mixture looks a bit curdled.
Add the wet ingredients to the dry, and stir just enough to bring the batter together - take care not to overmix, which can make your muffins tough.
Add in the blueberries, and fold them in gently, just enough to distribute them.
Scoop the batter evenly into the 12 muffin liners then sprinkle the crumb topping over each muffin - breaking up the crumbs with your fingertips as you go.
Transfer to the oven and bake for 30 minutes, until the muffins are golden brown and a skewer inserted into the middle comes out clean.
They are best enjoyed still warm from the oven.