Crumb-Topped Blueberry Muffins

• 4 cups all-purpose flour
• 1 cup sugar
• 6 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup cold butter
• 2 large eggs, lightly beaten
• 1-1/3 cups whole milk
• 2 teaspoons grated orange zest
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• 1/4 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 2 tablespoons cold butter

1. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange zest and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff).
2. Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375u0b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

allpurpose, sugar, baking powder, salt, cold butter, eggs, milk, orange zest, almond, vanilla, fresh blueberries, sugar, allpurpose, ground cinnamon, cold butter

Taken from www.tasteofhome.com/recipes/crumb-topped-blueberry-muffins/ (may not work)