Moist and fluffy bakery style blueberry muffins with optional cinnamon crumb topping.

Scale

1 3/4 cups all purpose flour

3/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

1 large egg

1/2 cup milk

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen blueberries

Optional crumb topping ingredients

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1. Preheat oven to 400°F and prepare muffin tin.

2. Mix dry ingredients together.

3. Blend wet ingredients separately.

4. Combine wet and dry mixtures gently.

5. Fold in blueberries.

6. Prepare crumb topping if desired.

7. Fill muffin cups two thirds full.

8. Bake 5 minutes at 400°F then reduce to 375°F and bake 15 to 18 minutes.

9. Cool before serving.

Avoid overmixing the batter.

Use frozen blueberries without thawing.

Store in airtight container up to 3 days.

Freeze up to 3 months.