Blueberry Muffins (Alena)

2 ½ cups all- purpose flour

1 ¼ cups sugar

1 TBS.  baking powder

1 cup butter

½ tsp. ground cinnamon

¾ cup milk

2 eggs

1 ½ tsp. vanilla

2 cups fresh or frozen blueberries

Preheat oven to 350°.  Combine flour with sugar and baking powder in a large bowl.  Cut in butter until it is in tiny pieces. Remove ¾ cup of this mixture to a small bowl.  Stir in cinnamon.  Combine milk with eggs and vanilla and add to flour mixture in the large bowl.  Stir just until moistened.  Note: If you are using frozen blueberries, do not defrost before stirring into the batter.  Stir blueberries in gently.  Spoon batter into 12 large buttered or paper-lined muffin cups.  Sprinkle each with the reserved cinnamon/crumb mixture.  Bake 30-35 minute.  Cool 5-10 minutes before removing from pan.  Makes 12 large muffins.