Prepare two muffin tins with non-stick cooking spray. (or goop, recipe below)
Whisk flour, baking powder, and salt together in large bowl.
Mix sugar and eggs together in a stand mixer until combined, about 45 seconds.
Add in butter, buttermilk and vanilla and mix until just combined.
Remove bowl from mixer and fold in the flour mixture. Once mostly combined, gently add the blueberries into batter.
Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (approximately ¼ heaping cup batter).
Sprinkle top of muffins with pie crust crumble, about a teaspoon per muffin.
Bake at 350°F for 17-19 minutes, or until muffin tops are golden and just firm.
Cool muffins in muffin tin for 5 minutes, then transfer to wire rack