Buttermilk Blueberry Muffins

Ingredients

• 4 tablespoon granulated sugar
• 4 tablespoon all-purpose flour
• 2 tablespoon butter ((cold & cubed))
• 1 teaspoon cinnamon
• 1 1/2 cup all-purpose flour ((divided))
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 4 oz unsalted butter ((room temperature))
• 2/3 cup granulated sugar
• 1 large egg ((room temperature))
• 1/2 cup buttermilk ((room temperature))
• 1/2 teaspoon pure vanilla extract
• 2 cup blueberry ((divided))
• Extra butter for pan

Instructions

1. 1

   --- Prepare the streusel ---

2. 2

   Add sugar, flour and cinnamon in a small mixing bowl and stir together with a whisk to distribute evenly. Toss in the cold cubed butter and cut with a pastry blender or a fork until the texture is sandy. Refrigerate until ready to use.

3. 3

   --- Prepare the muffin batter ---

4. 4

   Preheat the oven to 375°F.

5. 5

   Brush a 6-cavity jumbo muffin pan with some melted butter and sprinkle 1 tablespoon of flour over it to cover the surfaces of the cups completely. Tap out any excess if necessary.

6. 6

   Wash and dry the blueberries slightly. Add 1 1/2 cup to a small mixing bowl and toss with 1 tablespoon of flour. Set the other 1/2 cup of blueberry aside.

7. 7

   Add the remaining flour to a medium mixing bowl along with salt, baking powder, baking soda and stir together with a whisk to distribute evenly. Set aside.

8. 8

   In the stand mixer bowl fitted with the paddle attachment, cream softened butter and sugar together until light and fluffy.

9. 9

   Lightly beat the egg together with buttermilk and vanilla in a measuring cup, pour the mixture in with the butter. Beat to incorporate.

10. 10

    With the mixer on the lowest speed, slowly pour in the flour mixture and mix until just combined.

11. 11

    Add the blueberries that have been mixed with flour to the batter and lightly fold with a spatula until all the berries are evenly distributed.

12. 12

    Use a large ice cream scoop to divide the batter evenly among 6 cups of the prepared muffin pan. Top each muffin with about 1 1/2 tablespoon of cinnamon streusel, and add a few extra blueberries set aside earlier over the top.

13. 13

    Bake for 28 minutes in the middle of the oven until an inserted toothpick comes out clean.

14. 14

    Remove from the oven and set the pan on a wire rack to cool to the touch. Remove muffins from the pan and allow to cool completely on a wire rack.