Blueberry Crunch Muffins - cooking recipe

Ingredients

For Muffins
3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup milk
1/2 cup butter or 1/2 cup margarine, melted
2 teaspoons vanilla extract
2 cups frozen blueberries, rinsed and drained
For Crunch Topping
1/2 cup flour
1/2 cup sugar
1/4 cup butter or 1/4 cup margarine, softened

Preparation

Preheat oven to 375 (or to 350 if using dark or nonstick muffin tin).
Combine topping ingredients in small bowl until crumbly and set aside.
Combine flour, sugar, baking powder and salt in large bowl.
Combine eggs, milk, butter and vanilla in medium bowl; stir into flour mixture just until dry ingredients are moistened.
Stir in blueberries.
Spoon 1/3 cup batter into each baking cup.
Sprinkle topping evenly over batter.
Bake 20-25 minutes until lightly browned and toothpick inserted in center comes out clean.