Ingredients
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60 g (½ cup) all-purpose flour
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½ teaspoon cinnamon
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71 g (â…“ cup) packed brown sugar
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42 g (3 tablespoons) melted butter (for topping)
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113 g (½ cup) butter (for muffins)
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200 g (1 cup) sugar
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2 large eggs, at room temperature
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120 mL (½ cup) milk
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½ tablespoon vanilla extract
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½ teaspoon almond extract
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240 g (2 cups) all-purpose flour
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2 teaspoons baking powder
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¼ teaspoon salt
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300 g (2 cups) blueberries
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15 g (2 tablespoons) all-purpose flour
01
Prepare muffins
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Preheat the oven to 200°C (400°F). Line a 12-cup muffin pan with liners and lightly spray with cooking spray.
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Brown the butter by melting it in a saucepan over medium heat. Whisk constantly as it foams, crackles, and turns golden amber. Transfer to a bowl, scraping up the browned bits, and let cool for 10 minutes.
02
The topping
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Mix flour, cinnamon, and brown sugar in a bowl.
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Stir in melted butter (not browned butter) until crumbles form, using your hands if needed. Cover and refrigerate.
03
The batter
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In a bowl, whisk together flour, baking powder, and salt. Set aside.
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In another bowl, beat the cooled brown butter with sugar. Add eggs one at a time.
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Mix in milk, vanilla extract, and almond extract until smooth. Gradually fold in the dry ingredients until just combined.
04
Baking the muffins
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Toss blueberries with flour to prevent sinking, then gently fold into the batter.
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Divide the batter evenly among the muffin cups and sprinkle with the crumble topping.
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Bake for 22–28 minutes, or until a toothpick inserted into the centre comes out clean. Cool in the pan for 5 minutes removing
