Ingredients
4 cups all-purpose flour1 cup sugar6 teaspoons baking powder1/2 teaspoon salt1 cup cold butter2 large eggs, lightly beaten1-1/3 cups whole milk2 teaspoons grated orange zest2 teaspoons almond extract1 teaspoon vanilla extract2 cups fresh blueberriesTOPPING:1/4 cup sugar3 tablespoons all-purpose flour1/4 teaspoon ground cinnamon2 tablespoons cold butter
Preparation
In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange zest and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff).
Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
