½ cup butter, softened

1 1/4 cup sugar

2 eggs

2 cups flour

2 teaspoons baking powder

1 ½ teaspoons salt

½ cup milk

2 cups fresh blueberries


Cream together butter and sugar until light and fluffy. Add eggs, one at a time, and beat well after each.

In a large bowl, mix together the flour, baking powder and salt.

Add half of the dry ingredients to the butter/sugar mixture and beat well. Next, add half the milk, and beat well. Do the same with the rest of the dry ingredients and the other half of the milk, beating continuously as you add.

Fold in blueberries.

Line muffin tin with cupcake liners and fill each cup to the top with batter. Sprinkle with crumb topping.

Bake at 375 degrees for 25-30 minutes.

Crumb topping


4 tablespoons butter

½ cup flour

¼ cup brown sugar


Using a pastry blender or two knives, mix all ingredients together until crumbly.