Williams and Sonoma Blueberry Muffins

Top these muffins with a crumbly top and you are sure to have a hit!

2 cups flour
2/3 cup sugar
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 teaspoon ground cinnamon
1 cup milk
1/2 cup unsalted butter
2 eggs
1 cup blueberries (I use frozen, they taste great!)

Preheat oven to 400 degrees. Grease standard muffin pans to make 16 muffins (If you use a cupcake pan that makes 12, you should get two batches out of this recipe)

In a bowl, stir together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. In another bowl, whisk together the milk, melted butter, and eggs until smooth. Add the combined dry ingredients and stir just until blended. Add the blueberries and stir just until evenly incorporated.

Spoon the batter into the prepared muffin pans, filling each cup about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean. 15-20 minutes. Let cool in the pans for 3-5 minutes, then remove.