Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 large egg, lightly beaten
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen blueberries
- ½ cup all-purpose flour (for crumb topping)
- ⅓ cup granulated sugar (for crumb topping)
- ¼ cup cold unsalted butter, cut into small pieces (for crumb topping)
- ¼ teaspoon ground cinnamon (for crumb topping)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with muffin liners.
- Prepare the crumb topping: In a medium bowl, combine flour, sugar, and cinnamon. Cut in cold butter until mixture resembles coarse crumbs. Refrigerate.
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet and dry ingredients: In a separate bowl, whisk together melted butter, egg, milk, and vanilla extract. Pour wet ingredients into dry ingredients and gently stir until just combined. Do not overmix.
- Fold in blueberries: Gently fold in the blueberries.
- Fill muffin cups: Fill each muffin cup about ¾ full with batter.
- Add crumb topping: Sprinkle crumb topping evenly over each muffin.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Don’t overmix the batter for tender muffins.
- Use room temperature ingredients for a smoother batter.
- Keep the butter cold for a crumbly topping.
- Toss blueberries in flour to prevent sinking.
- Check for doneness with a toothpick.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg