Breads Muffins: Blueberry 13 by Recipe Cottage

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	Blueberry 13

		Blueberry Muffins 3/4 cup softened unsalted butter 1 3/4 cups plus 2 Tbsp granulated sugar 6 eggs 1 Tbsp vanilla extract 5 1/4 cups all-purpose flour 2 Tbsp baking powder 2 tsp. salt. 1 1/2 cups milk 3 cups fresh blueberries 2 tsp. flour 1/3 cup flour 2 Tbsp sugar 2 Tbsp softened unsalted butter Heat oven to 350. Beat softened unsalted butter on low until creamy. Gradually add granulated sugar beating on medium. Beat in eggs, one at a time then add vanilla extract. Combine all-purpose flour, baking powder and salt. Alternately beat in flour and milk. Toss blueberries with 2 tsp. flour; gently fold into batter. Divide into greased muffin (I used muffin papers) tins. Combine 1/3 cup flour with 2 Tbsp sugar and cut in 2 Tbsp softened unsalted butter to form crumbs. Sprinkle the crumbs over the unbaked muffins. Bake about 20-25 minutes or until they are done when tested with a toothpick inserted in the middle of the muffin.