It's amazing how the simple act of baking breakfast muffins can turn the least hungry person into a complete animal - who will stuff his face as though he's never eaten before. Homemade blueberry muffins with cinnamon? Oh, I don't think I need to explain much more...delicious! Be sure to serve them warm.
Blueberry Crumb Muffins
3/4 stick (6 tablespoons) unsalted butter, melted
1 cup packed dark brown sugar
1/2 cup 2% milk
1 large egg
1 1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cup fresh blueberries
1/2 cup dark brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Line a 12-hole muffin pan with paper or foil muffin liners. In a large bowl whisk together the sugar, milk, egg, and butter. Next mix in the flour. baking powder, cinnamon and salt and then gently fold in the blueberries. Divide the batter evenly between the muffin cups.
In a small bowl mix the topping - first combine the sugar, flour and cinnamon together and add in the melted butter. Using your hands, mix thoroughly so they mixture becomes moist and forms clumps. Sprinkle the clumps on top of each muffin.
Bake in the middle of the oven for about 25 minutes. Cool on a wire rack. Serve warm - not piping hot.