1/4 cup flour
2 tbsp each sugar and firmly packed light brown sugar
1/4 tsp cinnamon2 tbspp cold unsalted butter, cut into small pieces
7 tbsp unsalted butter at room temp
3/4 cup sugar
2 large eggs
2 1/4 cups flour
4 tsp.baking powder
1/2 tsp. salt
1 cup milk
1 1/2 tsp vanilla
1 1/2 cups fresh blueberries or frozen unsweetened blueberries, unthawed
Preheat oven to 375 degrees. Grease 12 muffin cups with butter or butter-flavored cooking spray.
To make topping, stir together the flour, sugars,and cinnamon in small bowl. Cut butter into dry ingredients until coarse crumbs form.
Muffins: Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating wel after each addition until well blended.
In another bowl, stir together, flour, baking powder, and salt. Add the dry ingredients to the butter mixture in 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Gently fold blueberries. Take care not to break up the fruit. Do not overmix.
Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle with some topping.
Bake until golden, dry and springy to the touch, 20-25 minutes. A toothpick inserted into the center of a muffin whould come out clean. Cool on wire rack for 5 minutes. Remove from tin.