Crumb topping and plump blueberries — this is the classic muffin you know and love, except my Best Ever Blueberry Muffin has been perfected!
Preheat the oven to 375ºF (190°C). Place 9-10 muffin liners in a cupcake pan. Set aside while you make the cinnamon crumb topping.
In a small bowl, whisk together flour, sugar, and cinnamon. Pour in the melted butter and stir with a fork until crumbly and place in the fridge while you make the muffin batter.
In a medium bowl combine the sugar, egg, yogurt, oil, milk, and vanilla then whisk until well combined. Set aside.
In a separate large bowl stir together flour, baking powder, and salt.
Add the dry ingredients into the wet and whisk until just combined. Take care to not over mix, lumps are ok. Lastly, fold in the blueberries.
Evenly distribute the batter between the prepared muffin tin filling them almost to the top.
Remove the cinnamon crumb from the fridge and break it up into small chunks with a fork. Sprinkle the tops with the 1 generous tablespoon of crumb topping.
Bake muffins for about 40-45 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Remove the muffins from the oven and allow to cool slightly before removing from the tin. Enjoy!
Store the muffins in an airtight container for up to 3 days. You can freeze the muffins in an air-tight container for up to 8 weeks.