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2 cups (250g) all purpose flour

1 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup (8tbsp) unsalted butter, melted

¾ cup granulated sugar

2 large eggs

1 tsp vanilla

½ cup milk

¼ cup sour cream

1 ½ cups fresh blueberries

1 tbsp flour (to coat blueberries)

3 tbsp unsalted butter, cold (for crumble)

⅓ cup flour (for crumble)

⅓ cup sugar (for crumble)

A pinch of salt (for crumble)

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1. Preheat oven to 375°F. Line a muffin tin with paper liners

2. In a medium bowl, whisk flour, baking powder, baking soda, salt

3. In a large bowl, cream together butter and sugar until light and fluffy. About 2 minutes

4. Add eggs, mixing well until fluffy, add vanilla

5. Mix in sour cream and milk until combined

6. Gently fold in the dry ingredients until just combined, do not overmix

7. Toss fresh blueberries with 1 tbsp flour, then fold them into the batter

8. Let the batter rest for 10 minutes for fluffier muffins

9. In the meantime, make the crumble by adding butter, sugar and flour into a bowl, with your hands gently combine until it creates a crumble

10. Divide the batter evenly into the muffin tin, sprinkle the crumble on top, top with more blueberries (optional)

11. Bake for 22-25 minutes or until a toothpick in the center comes out clean

12. Let it cool for 5 minutes, then transfer to a wire rack and let it cool completely before slicing. About 20 minutes

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