Servings: 12 Large muffins

2 ½ cups all-purpose flour (12.5 ounces) 2 ½ cups all-purpose flour (12.5 ounces)
1 ¼ cups sugar (8.8 ounces) 1 ¼ cups sugar (8.8 ounces)
1 tbsp baking powder 1 tbsp baking powder
 
1 cup butter (8 ounces) 1 cup butter (8 ounces)
 
½ tsp ground cinnamon ½ tsp ground cinnamon
 
¾ cup Milk ¾ cup Milk
2 eggs 2 eggs
1½ tsp vanilla 1½ tsp vanilla
 
2 cups fresh or frozen blueberries (10 ounces) 2 cups fresh or frozen blueberries (10 ounces)

Combine flour with sugar and baking powder in a large bowl.
Cut in butter until it is in tiny pieces.
Remove ¾ cup (3.9 ounces) of this mixture to a small bowl. Stir in cinnamon and Reserve.
Combine Milk with eggs and vanilla and add to flour mixture in the large bowl. Stir just until moistened. Stir blueberries in gently.
Spoon batter into 12 large buttered or paper-lined muffin cups.
Sprinkle each with the reserved cinnamon/crumb mixture.
Bake 30 to 35 min in a preheated 350°F (180°C) oven.
Cool 5 to 10 min before removing from pan.

2 apples peeled and diced to the size of large blueberries can be substituted  2 apples peeled and diced to the size of large blueberries can be substituted