Ingredients:

  • 1/2 cup All-Purpose Flour (for crumble)
  • 1/4 cup Light Brown Sugar, packed (for crumble)
  • 1/4 tsp Ground Cinnamon (for crumble)
  • 3 tbsp Unsalted Butter, cold and cubed (for crumble)
  • 1 3/4 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Buttermilk, room temperature
  • 1/4 cup Neutral Oil (e.g., Canola, Vegetable)
  • 1/4 cup Unsalted Butter, melted and slightly cooled
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Blueberries (fresh or frozen, unthawed)
  • 1 tbsp Extra All-Purpose Flour (for tossing berries)

Instructions:

  1. Make the Crumble: In a small bowl, combine 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold, cubed butter using your fingertips or a fork until pea-sized crumbles form. Do not overwork. Place the bowl in the refrigerator to chill.
  2. Prep the Blueberries: Gently toss the blueberries with the 1 tablespoon of extra flour in a small bowl. This prevents the berries from sinking during baking.
  3. Combine Dry Ingredients: In a large bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, and salt until thoroughly combined. Create a well in the center.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk the buttermilk, oil, melted butter, eggs, and vanilla extract until homogenous.
  5. Mix Batter: Pour the wet mixture into the well of the dry ingredients. Use a rubber spatula to fold the ingredients together just until the dry streaks disappear. The batter should still be quite lumpy.
  6. Fold in Berries: Gently fold in the floured blueberries until they are evenly distributed, taking care not to crush them or stir the batter further.
  7. Preheat and Prep: Preheat oven to 220°C (425°F). Line the 12-cup muffin tin with paper liners.
  8. Portion: Use an ice cream scoop to fill each muffin cup about 3/4 full to help achieve the classic bakery dome.
  9. Top: Retrieve the cold crumble from the fridge and sprinkle a generous amount over the top of each muffin cup.
  10. Bake: Place the tin in the preheated oven. Bake at 220°C (425°F) for 5 minutes. Reduce the oven temperature to 175°C (350°F) (do not open the door) and continue baking for 18–20 minutes, or until a skewer inserted into the center comes out clean. The tops should be deeply golden brown.
  11. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.