Blueberry Muffins with Cinnamon Crumble

Blueberry Muffins with Cinnamon Crumble
Photo by Scott Phillips

Ingredients

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

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

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