Blueberry Muffins with Cinnamon Crumble

Ingredients

• 1 cup granulated sugar
• 2 ounces (¼ cup) cold unsalted butter, cut into small pieces
• Scant ½ tsp. ground cinnamon
• ¼ cup packed brown sugar
• ½ cup all-purpose flour
• 1 cup fresh blueberries, picked over, or frozen blueberries
• 1 cup buttermilk
• + 11 more ingredients
• • 6-¾ oz. (1-½ cups) all-purpose flour
  • Butter and flour for the muffin tins, or paper muffin liners
  • 2 oz. (½ cup) cake flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • 1-½ tsp. pure vanilla extract
  • 2 large eggs
  • 4 oz. (½ cup) unsalted butter, at room temperature
  • ½ tsp. grated or ground nutmeg
  • ½ tsp. salt
  • ¾ tsp. ground cinnamon

Set an oven rack to the middle of the oven. Heat the oven to 350°F. In a medium bowl, combine the flour, brown sugar, and cinnamon. Add the butter and work it in with your fingertips until you have a uniform, moist crumble. Cover with plastic wrap. Butter and flour 12 regular (1/2-cup) or 6 l...

View full recipe at Fine Cooking