Step 1

Preheat oven to 425F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.

Step 2

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

Step 3

In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.

Step 4

Mix flour mixture until just combined. MUFFIN BATTER WILL BE THICK!

Step 5

Gently, fold in blueberries.

Step 6

In a small bowl, mix together sugar, flour, cinnamon, and butter until mixture becomes crumbly. Set aside.

Step 7

Using an ice cream scooper, scoop muffin batter into prepared muffin tins.Sprinkle each muffin with the crumb mixture. Using the 1/4 cup of the blueberries you have leftover, press a few of them into the tops of each muffin.

Step 8

Bake at 425F for 5 minutes. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.

Step 9

Let muffins cool for 5-10 minutes before enjoying!