Cinnamon-Cumble Blueberry Muffins

Recipe by PaulaG
READY IN: 30mins




  • To make the crumble topping, in a medium bowl, combine the flour, cinnamon, and brown sugar.
  • Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping is crumbly; set aside.
  • To make the blueberry muffins, preheat the oven to 350 degrees F.
  • Generously butter or grease 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 1 cup of the 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.
  • If mixture is to thick, add the additional 1/4 cup of buttermilk and gently mix.
  • Add the blueberries and fold in just to distribute evenly taking care not to overmix.
  • Evenly divide the crumble topping among the muffins, sprinkling it on top.
  • 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.