Blueberry Crumble Muffins

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The Foodies' Kitchen


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1 1/4 cups all-purpose flour

1/2 cup packed light-brown sugar

1/2 teaspoon salt

3/4 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter, melted and cooled

3 cups plus 2 tablespoons all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons (3/4 stick) unsalted butter, softened, plus more for tin

1 1/4 cup granulated sugar

1 large whole egg plus 2 large egg yolks

1 teaspoon pure vanilla extract

1 cup milk

2 cups fresh blueberries

Granulated sugar, for topping

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