4 cups all-purpose flour
6 tsp. baking powder
1 cup sugar
1/2 tsp. salt
1 cup butter or margarine
2 large eggs, slightly beaten
1 cup plus 3 tbls. milk
1 tsp. vanilla extract
2 tsp. almond extract
3 tsp. grated orange rind (optional)
1/4 cup sugar
4 tbls. all-purpose flour
1 tsp. ground cinnamon
2 tbls. cold butter
2 cups blueberries, fresh or frozen
Preheat oven to 375F. Grease cups of muffin tin or line with baking cups.
Combine flour, baking powder, sugar and salt in a large bowl. Cut in mutter using 2 knives or a pastry blender until mixture resembles coarse crumbs.
Make a well in the dry ingredients and add eggs, milk, vanilla & almond extracts, stirring just until the liquid is absorbed. Gently fold in orange rind, if using, and berries, then fill the muffin cups with the mixture.
Blend sugar, flour, cinnamon & butter together and sprinkle evenly over the top of muffin mix.
Bake 23 to 30 mins. until the center springs back to the touch.