Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk, room temperature
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh blueberries
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (55g) unsalted butter, cold and cubed

Instructions:

  1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. Toss the fresh blueberries with 1 tablespoon of the measured flour until lightly coated to prevent sinking.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the room temperature whole milk, melted butter, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula just until flour streaks disappear, then gently fold in the floured blueberries.
  5. Spoon the batter evenly into the muffin liners.
  6. In a small bowl, rub the cold cubed butter into the flour, brown sugar, and cinnamon using fingers until the mixture resembles wet sand.
  7. Heap a generous tablespoon of the crumble topping onto each muffin.
  8. Bake for 18-22 minutes, or until the tops are mahogany-colored and a toothpick inserted into the center comes out clean.