Blueberry Crumble Muffins Simple and Tasty Delight

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups granulated sugar
• 0.5 cups brown sugar, packed
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 large egg
• 0.5 cups buttermilk
• 0.5 cups unsalted butter, melted
• 1 teaspoon vanilla extract
• 1.5 cups fresh blueberries
• 0.5 cups rolled oats
• 0.25 cups all-purpose flour
• 0.25 cups brown sugar, packed
• 2 tablespoons unsalted butter, cold and cubed
• 1 teaspoon cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it well.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
3. In another bowl, mix together the egg, buttermilk, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Make sure not to over-mix; it’s okay if there are a few lumps.
5. Carefully fold in the fresh blueberries, ensuring they're evenly distributed throughout the batter.
6. In a small bowl, prepare the crumble topping by combining the rolled oats, flour, brown sugar, cold butter, and cinnamon. Use a fork or your fingers to mix until it resembles coarse crumbs.
7. Divide the muffin batter evenly into the prepared muffin tin (about ¾ full) and sprinkle the crumble topping generously over each muffin.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.