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1
For the muffins: Line a 12-cup muffin tin with foil muffin cup liners.
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2
Toss the berries with 2 tablespoons of the flour in a small bowl.
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3
Whisk the remaining flour, granulated sugar, baking powder and salt in a large bowl.
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4
Beat the eggs in a medium bowl until frothy, and then whisk in the milk, melted butter and vanilla.
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5
Make a well in the dry ingredients and pour the wet ingredients into the well.
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6
Stir the batter with a rubber spatula until just combined.
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7
For the topping: Combine the flour and brown sugar in a medium bowl.
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8
Either using a fork or your fingers, mix in the butter to form large and medium crumbs.
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9
Scoop the batter into the muffin cups, filling just above three-quarters full.
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10
Divide the blueberries among the cups.
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11
Divide the topping among the muffins, pressing lightly.
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12
Freeze until set, about 3 hours.
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13
The muffins can be removed to zippered freezer bags at this point and stored for up to 2 months.
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14
When ready to bake, preheat the oven to 325 degrees F. Place the muffins in a muffin tin or directly on a baking sheet and bake until they are lightly golden and a tester inserted in the center comes out clean, 35 to 40 minutes.
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15
These muffins can also be baked immediately.
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16
Preheat the oven to 350 degrees F, and bake until lightly golden and a tester inserted in the center comes out clean, 20 to 25 minutes.
