Blueberry Crumb Muffins

How about a breakfast recipe to try?! These look scrumtious!

Blueberry Crumb Muffins
from The Family Cookbook

Ingredients:
Flavorless vegetable oil spray
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup milk
2 ½ cups fresh or frozen blueberries

Crumb topping:
6 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
Pinch of salt
1 ½ cups all-purpose flour

Directions:
1. Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
2. Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
3. Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.

Makes 12-15 muffins.