Blueberry Muffins

Preheat oven to 400 degrees. Prepare muffin pans with cupcake liners. 

Sift together 2 cups all-purpose flour, 1 cup granulated white sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt in large bowl.

In a separate bowl, whisk 2 eggs.  Whisk in the 1/2 cup melted butter, 1/2 cup milk, and 1 teaspoon vanilla extract. Add this mixture to the flour mixture and stir just enough to combine.

Toss 2 cups of blueberries with a tablespoon or two of flour. This prevents the blueberries from sinking in the batter. If using frozen berries, DO NOT unthaw first. 

Fold the flour coated blueberries into the batter. 

Now for the streusel! In mid-sized bowl combine 1/4 cup all-purpose flour, 2 tablespoons packed brown sugar, 2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt. Cut in 2 tablespoons of cold butter until you have a crumble mixture.

Let the batter rest for 15 minutes before the next step!

Fill the muffin cups 2/3 full with batter. Then top each muffin with about 1 tablespoon of streusel. If you prefer domed bakery-style muffins, fill each muffin cup level or just a bit more instead of 2/3 full. Also skip every other muffin slot, so that they have room to rise.

Bake at 400 degrees until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached. This is about 20 minutes for my oven. For the oversized muffins, it will take a bit longer. 

Let muffins cool for several minutes before removing them from the pan. Try sprinkling just a bit of granulated sugar on top after they are completely cool for that added bakery touch. They will store in an airtight container for up to 4 days.