Directions

1. Preheat the oven to 350F.
2. Line a muffin tin with paper muffin liners or grease the tin well.
3. In a small bowl combine the first three ingredients to make the crumbly topping and set aside.
4. In a medium size mixing bowl, whisk together the flour, baking powder and salt.
5. In a large size mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
6. Add the eggs one at a time to the butter and sugar mixture. Beating the mixture until each egg is well incorporated.
7. Stir in the vanilla.
8. Using a rubber spatula, stir in 1/3 of the flour mixture until just incorporated. Then add in half the milk, stirring until just combined.
9. Stir in the next 1/3 of flour until just incorporated. Then add the remaining milk, stirring until just combined, followed by the remaining flour.
10. Gently fold in the washed and dried blueberries.
11. Divide the batter between the 12 muffin cups and then sprinkle with the crumbly topping.
12. Bake for 25 minutes.
13. Remove from the oven and let cool in the muffin tin for 20 minutes.
14. Remove the muffins from the muffin tin to a cooling rack.
15. Muffins can be stored for a day or two in an air tight container or frozen for up to 3 months.