Courtesy of Jenice McArthur.
This is Eric's mom's blueberry muffin recipe. Eric grew up eating these and he loves them.
3 cups (360 grams) flour
1-1/2 cups (300 grams) sugar
1 tablespoon baking powder
1 stick salted butter, softened
2 eggs
1 cup milk
1 tablespoon vanilla
1-3/4 cups fresh blueberries, rinsed and picked over
2 tablespoons melted butter
In a large bowl, blend the flour, sugar, and baking powder. Cut in the stick of softened butter till mix is crumbly. Set aside one cup of this mixture. To the remainder of the mixture, add eggs, milk, and vanilla. Mix. Gently fold in blueberries. Fill muffin cups.
To the spare cup of mixture gradually add the 2 tablespoons melted butter, cutting in with a fork until the mix is crumbly. [I like to add about a half-teaspoon of milk and gingerly mix on low with the single beater on a motorized handmixer; just be careful not to overmix. I break the mixture apart with my hands into clumps of various sizes, like you would see on a NY crumb cake]. Sprinkle over top of muffins. Bake at 350 for 25–30 minutes.
*****NOTE: If you don't have blueberries on hand, turn the muffins into brown sugar-cinnamon muffins by adding 1 tablespoon packed brown sugar + 1 teaspoon cinnamon to the crumble mixture that goes on top. And, add 2 tablespoons brown sugar along with 2 teaspoons cinnamon to the batter.