2 cups (1 pint) fresh blueberries, washed and drained
Streusel Topping Ingredients:
1/4 cup all purpose flour
2 tbsp brown sugar, packed
2 tbsp granulated sugar
1/4 tsp ground cinnamon
1/8 tsp salt
2 tbsp cold butter
Directions
Preheat oven to 400 degrees.
Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 tsp salt. Set aside.
In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. Dough will be lumpy. Fold in blueberries.
To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tbsp brown sugar, 2 tbsp granulated sugar, cinnamon, and 1/8 tsp salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tbsp each. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 18-22 minutes.
Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.
