Name: Martha Foose’s Crumble-Top Blueberry Muffins
Ingredients: ½ cup all-purpose flour; ⅓ cup granulated sugar; Generous pinch kosher salt; ¼ cup melted butter; ½ tsp. ground cinnamon; ⅔ cup granulated sugar; 1 egg; ¼ cup full-fat yogurt; ½ cup vegetable oil; ⅓ cup whole milk; 1 tsp. vanilla bean paste or extract; 1¼ cups all-purpose flour; 1 tsp. baking powder; ¼ tsp. fine sea salt; 1 cup fresh or frozen blueberries

“I recently made friends with a fellow who has a beautifully run nursery by the name of Sandy Run Farm over in Purvis, Mississippi. It’s a glorious place, and he stewards the land brilliantly too,” says Martha Foose. The farm is also the secret weapon in the signature muffin of her soon-to-open bakery, Loblolly, in Hattiesburg. Borrow her recipe whenever you’ve got a bumper crop of blueberries of your own, fresh or frozen.

Ingredients

Crumble-Top Blueberry Muffins (Yield: 9 muffins)

For the crumble topping

½ cup all-purpose flour
⅓ cup granulated sugar
Generous pinch kosher salt
¼ cup melted butter
½ tsp. ground cinnamon

For the muffin batter

⅔ cup granulated sugar
1 egg
¼ cup full-fat yogurt
½ cup vegetable oil
⅓ cup whole milk
1 tsp. vanilla bean paste or extract
1¼ cups all-purpose flour
1 tsp. baking powder
¼ tsp. fine sea salt
1 cup fresh or frozen blueberries

Preparation

Make the crumble topping: Heat oven to 375°F. Line 9 cups of a muffin tin with paper liners, skipping 3 of the cups to encourage even baking and allowing room for the muffins to rise. Spray the top of the tin and liners lightly with non-stick spray.

In a small bowl, using a fork, whisk together the flour, sugar, cinnamon, and salt. Add the melted butter and combine with the fork to form a crumble streusel. Set into the freezer until ready to top the muffins.

Make the muffin batter: In a medium bowl, whisk together the sugar, egg, yogurt, oil, milk, and vanilla. Set aside.

In a large bowl, whisk together the flour, baking powder, and salt. Add the yogurt mixture and stir with a flexible spatula until the two mixtures are just combined. Sprinkle the blueberries over the batter and gently fold them into the batter. Allow the batter to rest for 3 minutes.

Fill each of the 9 prepared muffin cups with batter just about to the top. Top each with a mound of the cold crumble topping.

Bake for 40 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins cool in the tin for 3 to 5 minutes, then remove from the tin to a wire rack to cool.