Instructions

• Preheat the oven to 350°F (175°C). Spray two muffin tins with nonstick spray or line the muffin cups with paper liners.
• In a large bowl, combine 3 cups flour, 1 tablespoon baking powder, and 2 cups granulated white sugar.
• Add 1/2 cup (1 stick) butter, cut into pieces, to the dry mixture. Use a pastry blender to cut the butter into the dry ingredients until the mixture is crumbly; if you don't have a pastry blender, use two knives to cut the butter in.
• Measure and remove 1 cup of the crumbly sugar/flour/butter mixture and place it in a small bowl; set this reserved mixture aside for the topping.
• To the remaining crumb mixture in the large bowl, add 2 large eggs, 1 cup milk, and 1 teaspoon vanilla extract. Use an electric mixer on medium speed to beat until the batter is smooth.
• Gently fold 1 3/4 cups fresh blueberries into the batter with a rubber spatula, taking care not to crush them.
• Scoop the batter into the prepared muffin cups, filling each about three-quarters full.
• Drizzle 2 tablespoons butter, melted, over the reserved 1 cup crumb mixture and stir just until combined. Sprinkle this topping evenly over the batter in each muffin cup.
• Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
• Let the muffins cool in the tins for 5–10 minutes, then remove them to a wire rack to cool slightly before serving.