Preheat your oven to 375°F. Line 12 muffin pan with liners and set aside.
Whisk together the flour, baking powder, and salt. Set aside.
In a mixer with the paddle attachment, beat the butter, sugar until fluffy. Add each egg one at a time and mix until incorporated.
Slowly add the flour mixture to the egg and sugar mixer and mix until combined. Add the milk and extraxt and mix until incorporated.
In a small bowl, toss the blueberries in about 1 tbsp. of flour and fold 1 1/2 cups into the muffin mixture. Reserve the 1/2 cup for the topping.
In a medium size bowl, mixture together the melted butter, sugar, flour and cinnamon.
Fill your muffin liners about 3/4 full with muffin batter. Top wach muffin evenly with reserved blueberries and crumble topping.
Place muffins in the oven and bake for 22-28 minutes or until the tops are light golden brown or until a tooth pick comes out clean.
Once baked thorougly, cool muffins on a wire cooling rack. Enjoy warm or cooled!
Store in an air-tight container or ziplock back on your counter.