-Deliciously Sprinkled
MUFFINS:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups brown sugar
1/2 (1 stick) cup unsalted butter, softened
1 large egg
2 teaspoons vanilla extract
1 cup buttermilk
1 1/2 cups fresh or frozen blueberries, plus 1/4 cup to
press on top (I added all of mine to the batter)
CRUMBLE:
1/3 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
2 Tablespoons butter, softened
Preheat oven to 425F degrees. Lightly spray 12 muffin cups
with non-stick cooking spray or line with muffin liners.
In a medium bowl, whisk together flour, baking soda, baking
powder, and salt. Set aside.
In a large bowl, using an electric or stand mixer combine
brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.
Mix flour mixture until just combined. MUFFIN BATTER WILL BE
THICK! Gently, fold in blueberries.
In a small bowl, mix together sugar, flour, cinnamon, and butter until
mixture becomes crumbly. Set aside.
Using an ice cream scooper, scoop muffin batter into
prepared muffin tins. Sprinkle each muffin with the crumb mixture. Using the
1/4 cup of the blueberries you have leftover, press a few of them into the tops
of each muffin.
Bake at 425F for 5 minutes. Keeping the muffins in the oven,
reduce the oven temperature to 350F and continue to bake for 12-15 more minutes
or until a toothpick inserted in the center comes out clean. Let muffins cool
for 5-10 minutes before enjoying!
