Step 1

Add the flour, brown sugar, and salt to a bowl. Stir to combine.

Step 2

Pour in the melted butter. Mix together until large crumbs form. Set aside

Step 3

Preheat the oven to 400 degrees F and line a muffin pan

Step 4

In a medium bowl with a hand mixer or in a kitchen aid, beat the butter until fluffy. Slowly add the sugar and beat for 3-5 minutes until pale and fluffy. Add in the extracts and eggs one at a time until evenly combined.

Step 5

In a small bowl mix the dry ingredients - flour, baking powder, and salt. Set aside

Step 6

On low speed or with a spatula, alternate adding the flour mixture and milk to the butter - starting and ending with the flour. Start by adding ⅓ of the flour mixture to the butter and mix. Then ½ the milk, mix. ⅓ more of the flour, mix. The remaining ½ of the milk, mix. Finally, the remaining ⅓ of the flour, mix.

Step 7

Fold in the blueberries and scoop the batter into 12 muffin wells. Top with a generous portion of the crumbs until the muffins are fully covered (note make sure to use the large crumbs and leave any excess powder that doesn’t form crumbs off the muffins)

Step 8

Bake for 20-30 minutes or until a toothpick comes out clean.