1C fresh blueberries or frozen (unthawed)
- To make the bluberry muffins: preheat the oven to 375 degrees F. generously butter or grease the muffins cups/tins.
- If using fresh blueberries, rinse and thoroughly dry the berries. In a small bowl, toss the fresh or forzen berries with the 1t flour.
- In a large bowl, sift together 2C flour, baking powder, baking soda, cinnamon. Add sugar and salt, stir well so that all the ingredients mix well.
- In a medium bowl, whisk together the egg and 1C of buttermilk until combines, whisk in the vanilla and melted butter.
- Pour the buttermilk mixture into the well, begin stirring the liquids, gradually drawing the dry ingredients into the well until they are blended well. If the mixture is to thick add theadditional 1/4C of the buttermilk and gently mix.
- Add the blueberries and fold in just to distribute evenly taking care not to overmix.
- Evenly divide the batter among the prepared muffin cups
- To make the crumble topping (optional): In a small bowl, combine the flour, cinnamon and brownsugar. Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping looks like crumbled
- Evenly divide the crumble topping among the muffins, sprinkling it on top.
- Bake the muffins for 30 to 35 mins, or until a toothpick inserted into the center of a muffin come out clear. Cool in the pan on a wire rack for 10 mins, then carefully turn out onto the rack.
- Serve warm, or cool completely. Store in an airtight containers at room temperature for up to 2-3 days.
Variations: You can choose to add your favorite berries, cherries or any dry fruits according to your taste.