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1
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Heat oven to 350° and line a 12 cup muffin tin with bake cups. In a large mixing bowl, use an electric mixer to cream the butter and the sugar. Beat in the eggs, then the milk and vanilla extract.
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2
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Sift the flour, baking powder, and salt into a medium-size mixing bowl. pour the dry ingredients over the wet ingredients and stir well, being careful not to over mix the batter. Use a spatula to fold in the berries. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
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3
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To make the crumb topping, stir together the sugar, flour, and cinnamon in a small mixing bowl. Using your fingers, work the butter into the dry ingredients until the mixture is crumbly. Your child can then sprinkle the topping over each muffin.
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4
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Bake for 20 to 25 minutes or until they are lightly browned and a knife inserted in the middle of one comes out clean. Cool in the tin for 15 to 30 minutes before serving.
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