These muffins are a delightful treat, combining the sweetness of blueberries with a crunchy cinnamon crumble topping.
Preheat your oven to 400°F (200°C) and prepare a 12-cup muffin pan by greasing it or lining it with muffin liners.
Using muffin liners makes cleanup easier and ensures the muffins release cleanly.
In a large bowl, combine the flour, sugar, salt, and baking powder.
Sift the dry ingredients together to ensure even distribution.
In a separate bowl, whisk together the egg and milk.
Make sure the egg is at room temperature for better mixing.
Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries.
Avoid overmixing to keep the muffins light and fluffy.
Fill the muffin cups with the batter, filling each about three-quarters full.
Use an ice cream scoop for even portioning.
In a small bowl, mix together the sugar, flour, butter, and cinnamon with a fork to create a crumbly topping.
Ensure the butter is cold for the best crumbly texture.
Sprinkle the crumble topping evenly over the muffin batter.
Press the topping gently into the batter to help it adhere.
Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a hot beverage for a delightful treat.
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