Extra Large Blueberry Crunch Muffins

PREHEAT oven to 375°F (or to 350°F if using dark or nonstick cookie sheet). Place 12 Reynolds^® Extra Large Foil Baking Cups on cookie sheet.

COMBINE topping ingredients in small bowl until crumbly; set aside.

COMBINE flour, sugar, baking powder and salt in large bowl. Combine eggs, milk, butter and vanilla in medium bowl; stir into flour mixture just until dry ingredients are moistened. Stir in blueberries. Spoon 1/3 cup batter into each baking cup; sprinkle topping evenly over batter.

BAKE to minutes until lightly browned and toothpick inserted in center comes out clean.