Topping:
- 1/3 cup all-purpose flour
- ½ teaspoon cinnamon
- 1/3 cup packed brown sugar
- 3 tablespoons butter (room temp)
Muffins:
- 1 stick butter (room temp)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 cups blueberries
Make the topping: In a medium bowl with a fork, mix together the flour, cinnamon and brown sugar. Add the softened butter and combine with a fork until it forms into pea-sized crumbles. You can also use your fingers for this process. Cover the bowl with plastic wrap and place in the fridge until ready to use.
Preheat oven to 375 degrees. In a large mixing bowl combine the flour, baking powder, baking soda and salt. Set aside.
In a separate mixing bowl, cream the butter and sugar. Add the eggs one at a time. Add vanilla extract and beat until well combined. Fold in the buttermilk until just combined.
Make a well in the bowl of dry ingredients and pour in liquid ingredients. Gently stir with a spatula until just combined. Do not overmix.
In a small bowl, mash ½ cup of the blueberries. Gently fold in the mashed and remaining whole blueberries. Fill muffin cups with batter. Sprinkle/press the crumble topping over the muffin mix and bake for 30-35 minutes or until golden on top and a toothpick comes out clean.