Blueberry Muffins

Crumb Topping
Stir together:
2 cups flour
1 tsp. baking powder
1/3 cup sugar
1/3 cup brown sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Melt and stir in (then rub in):
3/4 cup melted butter
(These are the measurements for the cake--see below. You will have extra if making muffins.)
Set aside.

Muffin Batter
Beat together until soft and light:
1 cup softened butter
1 1/2 cups sugar

Add one at a time, beating smooth after each egg:
3 eggs

Beat in:
2 tsp. vanilla

Sift together:
2 1/2 cups flour
2 tsp. baking powder
Add flour and baking powder to the batter in three additions, alternating with:
3 egg yolks
1/4 cup milk (start and end with flour mixture)

Fill muffin cups half full with batter. (I use paper baking cup liners for easy removal and clean up.)

3-4 cups blueberries
Press berries lightly into the batter. Sprinkle crumb mixture on top.

Bake at 350* for 33 minutes, or until the tops are browned and the muffins spring back when touched.

For cake: This can also go in a 9" X 13" pan--bake 40 min.