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1
To make the crumble topping, in a medium bowl, combine the flour, cinnamon, and brown sugar.
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2
Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping is crumbly; set aside.
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3
To make the blueberry muffins, preheat the oven to 350 degrees F.
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4
Generously butter or grease six 8-ounce jumbo muffin cups.
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5
If using fresh blueberries, rinse and thoroughly dry the berries.
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6
In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
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7
In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt; make a well in the center.
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8
In a medium bowl, whisk together the egg and 1 cup of the buttermilk until combined.
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9
Whisk in the vanilla and melted butter.
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10
Pour the buttermilk mixture into the well.
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11
Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined.
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12
If mixture is to thick, add the additional 1/4 cup of buttermilk and gently mix.
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13
Add the blueberries and fold in just to distribute evenly taking care not to overmix.
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14
Evenly divide the crumble topping among the muffins, sprinkling it on top.
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15
Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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16
Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack.
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17
Serve warm, or cool completely.
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18
Store in an airtight container at room temperature for up to 2 days.
