These muffins are a delightful twist on the classic blueberry muffin, featuring a cinnamon-infused crumble topping and a moist, fluffy interior.
Combine the flour, sugar, and cinnamon for the crumble topping in a small bowl.
Ensure the butter is cold when mixing to achieve a crumbly texture.
Cut the butter into the crumble mixture until it resembles coarse crumbs.
Use a fork or pastry cutter for even mixing.
Preheat the oven to 400°F and grease the muffin tin.
Ensure the oven is fully preheated before baking for even cooking.
Cream together the sugar and butter until light and fluffy.
Softened butter mixes more easily and creates a smoother batter.
Beat in the eggs one at a time.
Add eggs gradually to prevent curdling.
In a separate bowl, mix the flour, baking powder, and salt.
Sift the dry ingredients for a lighter texture.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
Mix gently to avoid overworking the batter.
Fold in the blueberries gently.
Coat blueberries in flour to prevent them from sinking.
Spoon the batter into the muffin tin, filling each cup about 3/4 full.
Use an ice cream scoop for even portions.
Sprinkle the crumble topping evenly over each muffin.
Press the topping lightly to help it adhere.
Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even browning.
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a rack prevents sogginess from trapped steam.
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