Blueberry Lemon Crumble Muffins

1: Prepare the blueberry lemon compote by boiling blueberries, maple syrup, and water. Simmer on low until desired thickness, then cool completely. Add lemon juice after removing from heat.

2: In a mixing bowl, combine softened butter, lemon zest, and sugar. Mix well.

3: Add in eggs and vanilla, then mix until well combined.

4: Incorporate heavy cream and water, or substitute with 1/2 cup milk.

5: In another bowl, mix dry ingredients: flour, salt, and baking powder.

6: Add blueberries to dry ingredients to remove excess water.

7: Combine wet and dry ingredients just until combined.

8: Prepare the crumble topping by mixing sugar, flour, and unsalted butter until crumbly.

9: Fill muffin tins with batter, then add blueberry compote and crumble topping on top.

10: Bake at 375°F for 30-35 minutes.