Delight in these moist and flavorful blueberry muffins topped with a buttery streusel crumble.
Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining with paper liners.
Using paper liners makes cleanup easier and gives muffins a professional look.
In a medium bowl, combine the flour, cinnamon, and brown sugar for the streusel topping.
Mix thoroughly to ensure even distribution of the cinnamon.
Cut in the cold butter until the mixture resembles coarse crumbs. Set aside.
Use a fork or pastry cutter for best results.
In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, and salt for the muffin batter.
Sift the dry ingredients for a lighter texture.
In another bowl, whisk together the egg, buttermilk, vanilla extract, and melted butter.
Ensure the melted butter is slightly cooled to prevent cooking the egg.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Avoid overmixing to keep the muffins tender.
Gently fold in the blueberries.
Coat the blueberries in a little flour beforehand to prevent them from sinking.
Divide the batter evenly among the muffin cups and sprinkle the streusel topping over each.
Fill each cup about 3/4 full for a nice muffin top.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Cool the muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Letting the muffins cool slightly helps them firm up and makes them easier to handle.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of coffee or tea for a delightful treat.
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