Fresh Blueberry Muffins. Peach cobbler, and Blackberry peach pie

Seattle is a great place for fruits in the summertime.  We go pick strawberries, cherries, peaches, apples, nectarines, raspberries, blackberries (which are free because they grow wild here), and our favorite blueberries.  I bought a huge freezer and I'm determined to load them up with more frozen fruits this year.  But with all the blueberries we managed to pick this year, I made a tons of blueberry muffins.  I love this recipe, especially because of the cinnamon topping

Topping:

• ¼ cup sugar
• 1 tbsp flour
• 2 tsp melted butter
• 1/4 tsp ground cinnamon

• 2 ½ cups flour
• 1 tbsp  baking powder
• 1 tsp  baking soda
• ½ tsp salt
• ½ cup butter soften
• 1 cup sugar
• 2 large eggs
• 1 cup milk
• 1 tbsp vanilla extract
• 1 ½ cups blueberries

Mix butter, eggs, milk, vanilla, then slowly add all dry ingredients.  Add blueberries at the end. scoop into muffin pans and add topping.  Cook at 375 for 30 min