Ingredients
Dry ingredients
- 1 3/4 c. unbleached all purpose flour
- 2 tsp. baking powder
- 1/4 tsp. fine grain sea salt
- 1 c. blueberries
Wet ingredients
- 2 eggs
- 1/3 c. oil
- 3/4 c. sugar
- 3/4 c. buttermilk
- 1 tsp. vanilla
Crumb topping
- 1/2 cup flour
- 3 tbsp. melted *salted* butter
- 3 tbsp. sugar
- 1 tsp. cinnamon
Garnish
- 1 c. blueberries
* My secret is to use salted butter for the crumb topping to add extra flavor.
Instructions
- To make the crumb topping, add all of the ingredients to a large bowl. Mix together with your hands until you have chunky crumbs. Refrigerate until ready to use.
- Preheat your oven to 375 F. Line a 12 cup muffin tin with paper cups.
- In a large bowl sift together the flour, baking powder, and salt. Add the blueberries and toss gently with a spoon to coat.
- In another bowl, whisk together all of the wet ingredients until thoroughly incorporated and the sugar crystals have dissolved.
- Gently combine the dry and wet ingredients. Try not to break up the blueberries or over mix the batter; you will have tough muffins.
- Spoon the batter into your muffin cups, about 2/3’s full. You should be able to get 10-12 muffins. Sprinkle some of the crumb topping over each muffin. Gently press 3-4 blueberries into the batter.
- Bake for 15-20 minutes, or when a toothpick comes out clean (blueberry juice is ok) when inserted.
- Cool for 10 minutes inside the tin. Transfer to a wire rack to finish cooling.