Blueberry Buckle Muffins

The kids and I made these muffins on Saturday, WOW they are the best homemade muffins I ever made. The kids really enjoyed mixing the crumb topping with their hands. The only thing I changed in the recipe was in the topping...I cut back the flour to about a 1/3 cup and added about 1/4 cup oats.  They are like a blueberry coffee cake.

Batter

1/4 cup butter, room temperature
3/4 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups blueberries, stemmed and rinsed

Topping
1/3 cup sugar
1/2 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/4 cup butter, room temperature

Step 1
Heat the oven to 350° and line a 12-cup muffin tin with bake cups. In a large mixing bowl, use an electric mixer to cream the butter and the sugar. Beat in the eggs, then the milk and vanilla extract.

Step 2
Sift the flour, baking powder, and salt into a medium-size mixing bowl. Pour the dry ingredients over the wet ingredients and stir well, being careful not to overmix the batter. Use a spatula to fold in the berries. Spoon the batter into the muffin tin, filling each cup about three-quarters full.

Step 3
To make the crumb topping, stir together the sugar, flour, and cinnamon in a small mixing bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Then sprinkle the topping over each muffin.

Step 4
Bake for 20 to 25 minutes or until they are lightly brown and a knife inserted in the middle of one comes out clean. Cool in the tin for 15 to 30 minutes before serving--if you can wait. Makes 12.