• Before you begin, measure your blueberries and set them out at room temperature while you prepare the batter. Preheat the oven to 375° F and line a 12 cavity muffin tin with muffin liners and/or spray with non-stick spray.
  2 cups Frozen Blueberries

For the topping:

• In a small bowl, combine the flour, sugar, and cinnamon. Pour in the melted butter and combine. The mixture will be dry and crumbly. Place it in the refrigerator while you prepare the muffins.
  ¼ cup All-Purpose Flour, ¼ cup Sugar, ¼ teaspoon Cinnamon, 2 tablespoon Butter

For the muffins:

• Add the butter and sugars to a large mixing bowl. Beat them with an electric mixer on medium until the butter turns pale yellow, becomes light and fluffy, and the sugar has begun to melt.
  ½ cup Butter, 1 cup Sugar, ¼ cup Brown Sugar
• Add the vanilla and the eggs one at a time, beating with the mixer for a few seconds after each addition.
  2 Large Eggs, 1 teaspoon Vanilla Extract
• In a separate medium bowl, combine the flour, salt, and baking powder.
  2 cups All-Purpose Flour, ½ teaspoon Salt, 2 teaspoon Baking Powder
• Add half of the flour mixture along with half of the buttermilk (¼ cup) to the butter mixture. Stir to combine, then repeat with the remaining flour mixture and buttermilk.
  ½ cup Buttermilk
• Fold the blueberries into the batter.
• Divide the batter evenly between the 12 prepared muffin liners using about ¼ cup of batter per muffin. To make it easier, use a cookie or ice cream scoop with a trigger release!
• Remove the topping from the fridge and break up the crumbs with your fingertips, sprinkling the crumbs over the tops of the muffins, about 1 tablespoon per muffin.
• Bake for 35-40 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean (aside from some blueberry juice of course!)