Ingredients

Muffin

  • 240g (2 cups) all purpose flour
  • 25g (1/4 cup) ground flaxseed
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 57g (4 tbsp) butter (softened)
  • 106g (1/2 cup) brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 170g (3/4 cup) buttermilk
  • 213g (1 1/2 cup) blueberries

Crumble

  • 1 tbsp butter (melted)
  • 50g (1/4 cup) sugar
  • 1 tbsp all purpose flour
  • 1/8 tsp cinnamon

Directions

  1. Combine crumble ingredients and set aside.
  2. Whisk together dry ingredients.
  3. Beat butter and sugar and sugar until creamy and light in color.
  4. Add eggs one at a time, mixing between each.
  5. Add buttermilk and vanilla.
  6. Slowly mix in dry ingredients.
  7. Fold in blueberries.
  8. Scoop batter into muffin tins and top each with crumble.
  9. Bake 375°F for 20-25 minutes, or until golden brown and toothpick comes out clean. Let cool in pan for 5 minutes then move to a cooling rack.