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Preheat the oven to 375. Line 18 wells of a muffin tin with papers, and then give a quick spray with non-stick spray.
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Combine all of the dry ingredients in a bowl.
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In a large mixing bowl, cream together the butter & sugar. Add the vanilla, and the eggs one at a time, mixing until fully incorporated.
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By hand, alternate mixing in the milk and the dry ingredients. Remember to mix from the bottom so everything gets incorporated evenly.
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Gently fold in the blueberries.
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In a separate bowl make the topping. Cut the butter into the flour, sugar, and cinnamon mixture.
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Using a scoop, fill each well of your muffin tin. Top each muffin with 1 tablespoon of the topping mixture.
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Bake for 25-30 minutes.