Blueberry Muffins

Something I missed when switching to a gluten free way of eating was a bakery style muffin with all of that crumbly goodness on top. Then I discovered this gem filed away in one of my recipe boxes, and let me just say WOW! It does not disappoint. I had a few friends over for brunch one morning while all of our kids were in school, and these were a hit! Everyone asked for the recipe and took the leftovers home to snack on later.

Blueberry Muffins
Yield: 12 muffins

Ingredients
For batter:
 6 Tbsp unsalted butter
 1/3 cup milk (I use almond milk)
 2 large eggs
 3/4 tsp vanilla
 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3/4 cup sugar
 1 1/2 tsp baking powder
 3/4 tsp salt
 2 cups fresh blueberries

For topping:
 3 Tbsp cold unsalted butter, cut into bits
 1/2 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3 1/2 Tbsp sugar

Directions
Make batter:
 1. Preheat oven to 375°F. Line muffin pan(s) with paper liners.
 2. Melt butter. Add flour, sugar, baking powder, and salt. Add milk, eggs, and vanilla. Stir until just combined.
 3. Fold in blueberries gently but thoroughly.
 4. Divide batter among 12 muffin cups, spreading evenly.

Make topping and bake muffins:
 1. Rub together all topping ingredients in a bowl with fingertips until crumbly. Sprinkle evenly over batter in cups.
 2. Bake until golden and crisp and a toothpick inserted diagonally into center of a muffin comes out clean, 18-20 minutes.
 3. Cool in pan(s) on a rack 15 minutes, then run a knife around edge of each muffin and carefully remove from cups.
 4. Serve warm or at room temperature.