LOVE this recipe!! And they freeze great too!
Blueberry Buckle Muffins
1/2 cup sugar
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter (1/2 stick), cut up
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt*
1/4 cup unsalted butter, softened*
3/4 cup sugar
2/3 cup buttermilk
2 cups fresh blueberries (frozen will yield the same results)
*I did not have unsalted butter available at the time so I used salted butter and did not use the 1/4 teaspoon of salt. They turned out perfect!
1. Preheat oven to 375 degrees. Place a cupcake liner in each cup of a 12-cup muffin pan; set aside. For the topping, place sugar, flour, cinnamon and butter in a small bowl. Mix until it resembles coarse crumbs; set aside.
2. For the batter, in a medium bowl combine flour, baking powder and salt; set aside. In a large bowl beat together butter and sugar until creamy. Beat in egg; mix until well-blended. Add flour mixture alternately with buttermilk, mixing well after each addition. Gently fold in blueberries.
3. Spoon in batter evenly into muffin cups; sprinkle with topping. Bake 35-38 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in pan 5 minutes. Transfer to a cooling rack; let cool completely. Makes 12 muffins.