For 12-16 muffins, You Will Need:
-2 cups all purpose flour
-1 cup granulated sugar
-2 tsp baking powder
-1/2 tsp salt
-2 large eggs
-1/2 cup milk
-1/2 cup butter, melted
-1-2 tsp vanilla
-1-2 cups of fresh or frozen blueberries(I use 2 cups, frozen)
Crumble topping:
-1/4 cup flour
-2 TBSP granulated sugar
-2 TBSP brown sugar
-1/2 tsp ground cinnamon
-2 TBSP cold butter, cut into tiny pieces
Preheat your oven to 400 degrees and line 2 muffin pans with cupcake liners. Combine your first four dry ingredients in a bowl and set aside. In a separate bowl, whisk your eggs, melted butter, milk, and vanilla. Now add your dry ingredients a cup at a time into your wet ingredients stirring slowly with a wooden spoon or danish dough hook, folding very gently until just combined. Once no flour pockets are visible (the batter will be thick), gently fold in your blueberries. Now use an 1/4 cup ice cream scoop to evenly distribute your batter into your muffin tins. Now mix all of the dry ingredient for your crumble topping, then cut in your butter with a fork until you have tiny pebble sized pieces. Top each muffin with 1-2 TBSP of the crumble. Bake for 18-25 mins. Cool muffins and enjoy! These also freeze very well! Just thaw on the counter top overnight and enjoy!
