Deliciously soft and moist classic blueberry muffins with a golden crumb topping, perfect for breakfast or a sweet snack.
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries
2 tablespoons all-purpose flour (for coating blueberries)
1/4 cup granulated sugar (for topping)
1/4 cup unsalted butter, cold and cubed (for topping)
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk melted butter, buttermilk, eggs, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be slightly lumpy.
Toss the blueberries with 2 tablespoons flour to coat them, then fold them gently into the batter.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
For the topping, combine 1/4 cup sugar and cold cubed butter in a small bowl. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over each muffin.
Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean.
Remove muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.