Preheat the oven to 170℃. Sift together the ◎ ingredients. Bring the butter and eggs to room temperature. Cut the butter for the crumble into 1 cm cubes and chill in the refrigerator.
To make the crumble: Combine the ingredients into a bowl and mix well. Add the butter and mix it in with your hands until crumbly. Chill in the refrigerator.
Mix the butter in a bowl, add the sugar in two batches, and mix until fluffy. Add the whisked egg in two batches, and mix well.
Add 1/3 of the sifted ◎ ingredients, 1/3 of the milk, and use a rubber spatula to fold the batter in a cutting motion. Fold in the blueberries.
Spoon the batter into the muffin mold, then sprinkle a generous amount of the crumble, breaking it apart with your fingers. Press it into the tops of the muffins to avoid spilling.
Bake for 30 to 35 minutes in an oven preheated to 170℃ until golden. Wrap in plastic wrap after they cool.
Be careful not to stir too vigorously after adding the blueberries or they will break apart! Frozen blueberries can be added frozen.
Story Behind this Recipe
I had frozen blueberries on hand.
Since I filled the muffin molds to the brim to make them voluminous, this recipe made 5 muffins (If you bake in paper muffin cups, they will overflow, so divide the batter into 6) Use a whisk to thoroughly mix the ingredients until Step 3, then briskly fold in the flour and milk with a rubber spatula. If you have leftover crumble, you can keep it in the freezer.