Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (65g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 3 tbsp (42g) cold unsalted butter, cubed
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (240ml) whole milk, room temperature
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh blueberries
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat oven to 425°F (218°C) and line a jumbo muffin tin with parchment liners.
  2. In a small bowl, combine the streusel flour, sugar, and cinnamon. Use fingers or a fork to rub the cold butter into the mixture until pea-sized crumbs form. Set aside.
  3. Toss the blueberries with 1 tbsp of flour in a separate bowl until lightly coated.
  4. Whisk together the muffin batter flour, sugar, baking powder, and salt in a large mixing bowl.
  5. In a separate jug or bowl, whisk together the milk, melted butter, egg, and vanilla until smooth.
  6. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until just combined, leaving a few streaks of flour to avoid overmixing.
  7. Gently fold the floured blueberries into the batter.
  8. Divide the batter evenly between the 6 jumbo liners, filling them approximately 3/4 full.
  9. Generously sprinkle the prepared cinnamon streusel over the top of each muffin.
  10. Bake at 425°F for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before serving.