These classic breakfast pastries are impossible to keep around for more than a day. Sure, they are capable of lasting for a few days, but the smell of them baking is irresistible and they are gobbled up almost immediately.

You can use frozen blueberries in the recipe although i would recommend thawing, rinsing and removing excess moisture with a paper towel. If I am low on time or ingredients, I sometimes forfeit the crumb topping and replace it with a tablespoon of coarse sugar sprinkled over the batter.

For the muffins:

• 1 ½ cup fresh blueberries
• ⅔ cup brown sugar
• ⅔ cup pure cane sugar
• 2 cups whole wheat flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ teaspoon vanilla extract
• ½ cup room temperature butter
• 2 large eggs
• ½ cup milk
  For the crumb topping:
• 1 cup flour
• pinch of salt
• ¼ cup brown sugar
• 1 tablespoon coarse sugar
• 6 tablespoons butter, melted
  -½ teaspoon baking powder

1.Preheat the oven to 375℉. Grease a 12 cup muffin tin and set aside. In a large bowl, cream brown sugar and cane sugar with butter.

2.Add eggs one at a time, adding the vanilla extract with the second egg. Beat after each egg addition.
3.In a separate bowl, stir together flour, baking soda, and salt. Add to the butter mixture in three additions, alternating additions with milk. Be careful not to overmix.
4.Gently fold blueberries into batter. Pour batter into prepared muffin tin.

5.Prepare the crumb topping by combining flour, sugars, salt, and baking powder. Stir in melted butter and pinch mixture until clumps are formed.
6.Sprinkle crumb mixture on top of batter. Bake for 30 minutes.