Blueberry Crumble Muffins

Ingredients

For the Muffins:

• 2 cups plus 1 tablespoon all-purpose flour (divided)
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• 8 tablespoons unsalted butter, melted and cooled
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup milk
• 1½ cups fresh or frozen blueberries

For the Crumble Topping:

• ½ cup all-purpose flour
• ⅓ cup granulated sugar
• 3 tablespoons brown sugar
• A pinch of freshly grated lemon zest
• A pinch of salt
• 4 tablespoons unsalted butter, melted and cooled

For Optional Additional Toppings:

• ¼ cup blueberries, lightly coated in flour
• 1 teaspoon turbinado sugar
• ½ teaspoon flaky sea salt

Instructions

Make the Crumble Topping First:

1. Combine Dry Ingredients
   In a medium bowl, combine ½ cup all-purpose flour, ⅓ cup granulated sugar, 3 tablespoons brown sugar, a small pinch of freshly grated lemon zest, and a pinch of salt. Whisk together until evenly combined.
2. Add Butter and Mix
   Pour the 4 tablespoons of cooled melted butter over the flour mixture. Using a fork or your fingertips, mix until pea-sized crumbles form throughout. The mixture should look crumbly and texture like coarse sand. Don't overmix or the crumbles will become too fine. Set aside while you make the muffins.

Make the Muffins:

3. Preheat and Prepare Muffin Tin
   Preheat your oven to 425°F (220°C). Line a standard 12-cup muffin tin with paper or silicone muffin liners.
4. Mix Dry Ingredients
   In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
5. Combine Wet Ingredients
   In a larger bowl, combine ¾ cup granulated sugar, 8 tablespoons cooled melted butter, 2 eggs, 2 teaspoons vanilla extract, and ½ cup milk. Whisk together until well combined and smooth.
6. Fold Together
   Gently pour the dry ingredients into the wet mixture. Using a spatula or large spoon, fold together just until combined. Do NOT overmix! Some small lumps are okay. Overmixing develops gluten, which creates tough, dense muffins. Stop folding as soon as you don't see dry flour.
7. Coat and Fold in Blueberries
   In a small bowl, toss the 1½ cups of fresh or frozen blueberries with the remaining 1 tablespoon of flour. This coating helps the blueberries distribute evenly and prevents them from sinking to the bottom. Gently fold the coated blueberries into the batter.
8. Fill Muffin Cups
   Using a muffin scoop or spoon, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. You want them full enough to rise nicely but not so full they overflow!
9. Add Toppings
   Top each muffin generously with the crumble mixture, pressing it down gently so it adheres. If using optional toppings, add a few flour-coated blueberries on top of each muffin, then lightly sprinkle turbinado sugar and a tiny pinch of flaky sea salt over each.
10. Bake at Two Temperatures
    Place the muffin tin in the preheated 425°F oven and bake for 15 minutes. Without opening the oven door, reduce the heat to 375°F (190°C) and bake for about 10 more minutes until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The crumble topping should be golden and crispy.
11. Cool
    Let the muffins cool in the tin for 10 minutes so they firm up slightly and become easier to remove. Then transfer them to a wire cooling rack to cool completely. This prevents condensation from making the bottoms soggy!
12. Enjoy
    Serve warm, at room temperature, or store in an airtight container for up to 3 days. These are perfect for breakfast, brunch, or afternoon snacks!