1/2 cup butter, softened
1 & 1/2 cups sugar
2 teaspoons vanilla
1/2 cup milk
2 & 1/2 teaspoons baking powder
2 cups flour
2 & 1/2 cups blueberries (frozen or fresh)
1/2 cup melted butter
1/2 cup brown sugar
1/2 cup oats (I use Old Fashioned Quaker Oats)
Preheat oven to 375. Use paper baking cups (regular or large muffin size) or spray and flour a cupcake pan.
Beat butter, eggs and sugar. Add remaining ingredients, using milk little by little to keep batter moist. Fold in blueberries. This batter is thick, the consistency like cake batter.
Spoon into muffin cups & sprinkle the topping on each muffin. Don’t overfill the cups. Bake 15-20 minutes.