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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.

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