4 1/4cupsfresh blueberriesrinsed, dried and divided into 4 cups and 1/4 cup (you will mash the blueberries and strain out the juice to be used in the batter)
To make muffins: Preheat over to 375 Fahrenheit Sift flour, baking powder, salt and cinnamon together in a bowl. Set aside.
Smash 1/4 cup of blueberries and strain out the juice to be added to the batter
Cream butter and sugars together, you want to mix this for at least 5 minutes til light and fluffy. Add the juice of the 1/4 cup of blueberries, mix until combined.
Add eggs, one at a time, mix in completely before adding second egg, then add vanilla and mix.
Alternately add to creamed mixture 1/2 flour mixture, then 1/2 of milk, then repeat with the remaining flour then remaining milk, just to blend until all mixed in. Do not over mix, if you need to use a spoon to mix a little more, that’s fine. Fold in 4 cups of blueberries to mixture til blended being careful to not over mix.
Line a 12 muffin pan, scoop muffin batter into each muffin cup. I use a cookie scoop that is 1 ¾ “ across.(#100 scoop). Top each muffin generously with crumble. Bake at 375 degrees Fahrenheit for about 30 minutes, tops should be golden.
To make the crumbleAdd melted butter to sugars, salt, flour and vanilla. Mix together, you may find it easier to use your hands. Spread out over parchment paper to let dry out for about 30 minutes. Once it is dried out, break up the crumble batter. It will resemble large clumps of sugar. Break up until it is a nice consistency to be put on top of muffins.