Fluffy Blueberry Muffins with a Sweet Crumble Topping

1.Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it with cooking spray.

2.In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt until well combined.

3.In another bowl, mix together 1/2 cup of melted unsalted butter, 1 cup of buttermilk, 2 large eggs, and 1 teaspoon of vanilla extract until smooth.

4.Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; a few lumps are okay.

5.Gently fold in 2 cups of fresh blueberries into the batter, ensuring they are evenly distributed.

6.In a small bowl, prepare the crumble topping by mixing together 1/2 cup of brown sugar, 1/4 cup of rolled oats, 1/4 cup of all-purpose flour, 1/4 teaspoon of cinnamon, and 2 tablespoons of softened unsalted butter until crumbly.

7.Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the crumble topping generously over each muffin.

8.Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

9.Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.