These blueberry crumble muffins are a delightful treat, perfect for any time of the day. They are moist, flavorful, and topped with a delicious crumble.
Preheat your oven to 400°F (200°C) and prepare a muffin tin by greasing or lining with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a mixing bowl, combine the flour, sugar, salt, and baking powder.
Sifting the dry ingredients together helps to evenly distribute the baking powder.
In another bowl, whisk together the egg and milk.
Ensure the egg and milk are at room temperature for better mixing.
Add the wet ingredients to the dry ingredients and mix until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Gently fold in the blueberries.
Coating the blueberries in a little flour before folding in can prevent them from sinking.
Fill the muffin cups with the batter, about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
In a small bowl, mix together the sugar, flour, butter, and cinnamon with a fork until crumbly.
Keep the butter cold to achieve a crumbly texture.
Sprinkle the crumble topping over the batter in the muffin cups.
Press the topping gently into the batter to help it adhere.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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