- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk (I use 2% but whatever)
- 1-1/2 cups blueberries
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter, chilled
Preheat your oven to 375 degrees and line your muffin tin with liners (use them, you savage). In a small bowl, take 1 tablespoon of flour and toss it together lightly with your blueberries until coated - this will make sure they distribute through the muffins and don't just sit on the bottom of the muffin!
In a large bowl, cream together the butter and sugar until fluffy and well mixed. Add in the eggs, one at a time - beating the batter until the egg is concorporated before adding the next egg, and then add in the vanilla.
In a separate bowl, stir together the baking powder, salt and flour and set aside. Alternate between adding the flour mixture and milk to the butter mixture, stirring between each addition until just combined. Fold in your blueberries last and then spoon the mixture into the muffin tin - filling each cup 3/4 the way full.
In a small bowl, mix together 2 tablespoons of flour, brown sugar and the cinnamon. Cut in the butter using a fork until mixture resembles course crumbs and sprinke over the unbaked muffins. Bake the muffins for 20-25 minutes or until a toothpick in the middle comes out clean.