Blueberry Crumble Muffins

1Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2In a large mixing bowl, combine the flour, sugar (1 cup), and salt (½ tsp).

3In a separate bowl, beat the eggs (2) lightly and then fold in the frozen blueberries (2 cups).

4Gently fold the blueberry mixture into the dry ingredients until just combined. Do not overmix.

5Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

6In a small bowl, mix 1/4 cup of sugar (1 cup) with a pinch of salt (½ tsp). Sprinkle this mixture over the muffin batter in each cup.

7Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

8Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.