Blueberry Crumb Muffins with Buttery Cinnamon Topping
Bake blueberry crumb muffins with tall tender tops, juicy berries, and a buttery cinnamon crumb. This easy batch makes 12 soft muffins for breakfast or…
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Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Toothpick
- Kitchen towel
- Colander
- Paper towel
- Stand mixer
- Hand mixer
- Fine-mesh sieve
- Microwave
- Refrigerator
- Airtight container
- Plastic wrap
- Parchment paper
- Zip-top bag
Ingredients
- 1/2 cup (63 g) all-purpose flour
- 1/3 cup (67 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon fine salt
- 4 tablespoons (57 g) unsalted butter, melted and slightly cooled
- 2 cups (250 g) all-purpose flour, plus 1 tablespoon for the berries
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120 g) sour cream, room temperature
- 1/4 cup (60 ml) whole milk, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (210 g) fresh or frozen blueberries
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