Serves: 6
Total Calories: 509
To make the crumble topping,
in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and stir and mash the mixture with a fork until the topping is crumbly. Set aside.
To make the blueberry muffins,
preheat the oven to 350 degrees F. Generously butter six 8-ounce jumbo muffin cups. If using fresh blueberries, rinse and thoroughly dry the berries. In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center.
In a medium bowl, whisk together the egg and buttermilk until combined. Whisk in the vanilla and melted butter. Pour the buttermilk mixture into the well. Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined. Add the blueberries and fold in just to distribute evenly. Do not overmix. Evenly divide the batter among the 6 prepared muffin cups. Evenly divide the crumble topping among the muffins, sprinkling it on top (about 1/4 cup for each muffin).
Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack. Serve warm, or cool completely. Store in an airtight container at room temperature for up to 2 days.
This Jumbo Crumbly Blueberry Muffins recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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