Blueberry Muffins with cinnamon crumble topping!

By Tatyana's Everyday Food · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C). Line 10 large muffin tins or 12 to 14 cupcake tins with paper liners, or grease them with baking spray (or butter and flour them).
2. In a large bowl, beat the buttermilk, oil, eggs, vanilla and sugar together on medium speed for 2 to 3 minutes, until the eggs are well beaten.
3. In a separate bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Sift them into the wet mixture, then beat on medium speed for about 1 minute, just until no dry flour remains.
4. Toss the blueberries with the cornstarch until well coated (thaw first if frozen). Fold them into the batter. Fill each tin about three-quarters full, and top with extra berries if you like.
5. For the topping, mix the flour, brown sugar, cinnamon and nutmeg in a medium bowl. Pour in the melted butter and rub it in with your fingers until fine crumbs form and no dry flour is left. Spoon a few tablespoons over each muffin.
6. Bake for about 20 minutes, or until a toothpick inserted in the centre comes out clean (about 17 minutes in cupcake tins). Let cool slightly before serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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