Gluten Free Bakery Style Blueberry Muffins (Edit recipe)

Crumb Topping

1. Mix the sugar, flour, and cinnamon together in medium bowl. Add butter and cut into dry ingredients using pastry blender or fingers, until coarse crumbs. The crumbs should be about the size of a marble.
2. Place the crumb topping in the fridge while making the muffin batter.
3. Section:
4. Preheat oven to 425°. Spray jumbo muffin pan with nonstick spray (or use jumbo muffin cups OR parchment paper). Set aside.
5. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
6. In a medium bowl or large measuring cup, whisk together eggs and sugar. Add the buttermilk, oil, and vanilla. Whisk until completely combined.
7. Make a well in the center of the dry ingredients and pour all of the wet ingredients into the well. Gently fold and turn to incorporate. When the batter is halfway mixed and flour still remains, add the blueberries and continue to fold, scraping the bottom of the bowl and turning the bowl to get all the dry ingredients combined.
8. Using a large scoop or spoon, scoop the batter into each muffin cup. Fill completely to the top.
9. Remove the crumb mixture from the refrigerator and sprinkle or set about ¼ cup over the batter in each muffin cup, pressing down slightly to adhere to the batter.
10. Bake at 425° for 5 minutes. Turn the temperature down to 375° and bake for another 30 minutes, or until a wooden skewer placed into the center of a muffin comes out clean.
11. Cool in the pan on a wire rack for about 5 minutes. Remove from muffin pan and cool at least another 5-10 minutes before serving.
12. Muffins will last for a few days in a covered container, or may be frozen for up to 3 months by wrapping individually in plastic wrap and then putting in a large ziptop bag.