Ingredients

Crumble Topping:

• 1/4 cup all-purpose flour
• 1/4 cup quick oats
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 2 tablespoons butter

Muffin Batter:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/3 cup soft butter
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup fresh Michigan blueberries

Directions

1. Prepare Crumble Topping: In medium bowl, combine flour, oats, sugar, and cinnamon. With pastry blender, cut in butter until mixture resembles coarse crumbs. Set topping aside.
2. Prepare Muffin Batter: Preheat oven to 400 F. Grease either ten 3″ muffin-pan cups, OR I like to use six 3.5″ large muffin-pan cups. In medium bowl, combine flour, baking soda, nutmeg, cinnamon and salt; set flour mixture aside.
3. In large bowl, mix on medium speed with electric mixer – beat butter & sugar until light and fluffy. Add egg and vanilla; beat until well blended.
4. With mixer on low speed, add flour mixture & the buttermilk to butter mixture; beat until just blended. Fold in blueberries. Spoon batter into greased muffin cups. Gently press Crumble topping onto muffins.
5. Bake 20-25 minutes or until toothpick in center comes out clean. Cool muffins in pan on wire rack 5 minutes; remove from cups.
6. Serve warm or let cool and store in airtight container.