JUMBO CRUMBLY BLUEBERRY MUFFINS

11 tablespoons unsalted butter, divided use
1 cup fresh blueberries
2 1/2 cups all-purpose flour, divided use
1 1/2 teaspoons ground cinnamon, divided use
1/2 cup firmly packed light brown sugar
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 cup buttermilk
1 teaspoon vanilla extract

Melt 6 tablespoons butter. Cool. Use 1 tablespoon butter to grease six (8-ounce) muffin cups.

Toss blueberries with 1 tablespoon flour. Set aside.

Preheat oven to 350 degrees F.

Dice remaining butter with 1/2 cup flour, 1 teaspoon cinnamon and brown sugar. Mash until crumbly. Set aside.

In large bowl, mix remaining flour with sugar, baking powder, baking soda, remaining cinnamon and salt. Make a well in center. Set aside.

Whisk egg into melted butter. Whisk in buttermilk and vanilla. Gradually pour into well, stirring to combine ingredients. Do not over mix. Fold in blueberries.

Divide batter into muffin cups and top each with crumble mixture.

Bake about 35 minutes, until cake tester comes out clean. Cool.

Yield: 6 large muffins
Adapted from source: Diner Desserts by Tish Boyle