Method
- Heat the oven to 375°F (190°C). Line a 12-cup muffin tin. Mix topping flour, brown sugar and cinnamon; rub in cold butter to form crumbs.
- Whisk batter flour, sugar, baking powder and salt in a large bowl.
- Whisk eggs, milk, melted butter and vanilla separately. Fold into dry ingredients until almost combined, then gently fold in blueberries.
- Divide among muffin cups and scatter over the crumb topping.
- Bake for 20–25 minutes until golden and a skewer inserted away from a berry comes out clean. Cool in the tin for 5 minutes, then transfer to a rack.
Helpful Tips and Storage
Add frozen blueberries without thawing to reduce streaking; baking may take a few extra minutes. Avoid overmixing after adding the flour. Store airtight for up to 2 days at room temperature, or freeze for up to 3 months.
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