1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a separate bowl, stir together 2 cups flour, baking powder, and salt.
3. Stir the flour mixture into egg mixture alternately with milk. Fold in blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
4. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
The first time I left off the topping and the muffins were not quite sweet enough. With the topping they are absolutely scrumptious!
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|Serving Size: 1 Dozen (1793g)|
|Recipe Makes: 1|
|Calories from Fat: 1522 (31%)|
|Amt Per Serving||% DV|
|Total Fat 169.2g||226 %|
|Saturated Fat 89.3g||446 %|
|Monounsaturated Fat 49.5g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 2422.5mg||745 %|
|Sodium 5451.7mg||188 %|
|Potassium 1462.2mg||38 %|
|Total Carbohydrate 760.1g||224 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 743.8g|
|Protein 94.3g||135 %|
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Calories per serving: 4855
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