Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 large (50g) egg
  • 3/4 cup (180ml) whole milk
  • 1/3 cup (75g) unsalted butter, melted and cooled
  • 1 tsp (5ml) pure vanilla extract
  • 1 1/2 cups (225g) fresh blueberries
  • 1 tbsp (8g) all-purpose flour
  • 3 tbsp (25g) all-purpose flour
  • 3 tbsp (35g) brown sugar, packed
  • 1 tbsp (15g) unsalted butter, chilled and cubed
  • 1/4 tsp (1g) ground cinnamon

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until no clumps remain.
  3. Create a well in the center of the dry ingredients. Pour in the milk, melted butter, egg, and vanilla extract. Stir with a spatula just until combined, leaving the batter slightly lumpy.
  4. Toss the blueberries in 1 tablespoon of flour, then gently fold them into the batter using a spatula until evenly distributed.
  5. In a small bowl, rub the chilled butter into the flour, brown sugar, and cinnamon using your fingertips until the mixture resembles coarse sand.
  6. Divide the batter evenly among the 12 liners. Sprinkle the crumble topping generously over each muffin. Bake for 18-22 minutes until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.