Ingredients
½cupunsalted butter,softened
1¼cupssugar
2largeeggs
2tspvanilla extract
2cupsflour
½tspsalt
¼tspcinnamon
2tspbaking powder
½cupwhole milk
1½cupsblueberries,fresh
2tbspflour,for tossing with blueberries
¼cupwhite sugar
⅓cupflour
2tbspunsalted butter,cold, cubed
¾tspcinnamon
Preparation
Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with cupcake liners.
To make the crumble topping smash together the white sugar, flour, butter and cinnamon with a fork until well combined. Set aside.
Add butter to a stand mixer on medium speed and cream until fluffy.
Add in sugar and beat until fluffy for 1 more minute.
Add in eggs and vanilla extract and beat for 30 seconds, until well combined.
Sift together flour, salt and baking powder.
Add in dry ingredients on low speed until just combined.
Add in milk on low speed until just combined.
Toss blueberries with 2 tablespoons flour and fold into the batter gently.
Use an ice cream scoop to add muffin batter to the lined muffin tin.
Sprinkle crumb topping in clumps over muffins.
Bake for 20 to 22 minutes.
