These blueberry muffins are full of juicy blueberries and topped with a sweet crunchy crumb topping.
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup sugar
2 large eggs
1 cup buttermilk
1 tbsp vanilla extract
1 1/2 cups fresh blueberries (don't use frozen)
1/3 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
1/4 cup cold unsalted butter, grated or cut into small cubes
Preheat the oven to 425°F. Grease a standard-size muffin pan with butter or spray with non-stick cooking spray or line with tall muffin paper liners. (This is my favorite muffin pan.)
To prepare the topping; mix together the sugar, flour, and cinnamon in a small bowl. Stir in the grated butter and mix until the mixture is crumbly. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
In a medium bowl, whisk the melted butter with the sugar. Add the eggs, milk, and vanilla and beat well.
Stir the egg and milk mixture into the dry ingredients and gently stir using a rubber spatula until almost combined. Gently gold in the blueberries until just combined.
Divide the batter into the 12 muffin cups, and sprinkle batter with crumb topping.
Bake muffins for 5 minutes at 425°F, then REDUCE HEAT to 375°F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes. Carefully remove muffins and transfer to wire rack.