- For Muffin Batter -
2 cups AP flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt

2 eggs
½ cup butter - melted
½ cup milk
1 teaspoon vanilla extract

2 cups (or 1 pint) blueberries

- For Streusel Topping -
¼ cup AP flour
2 tablespoons brown sugar
2 tablespoons granulated sugar
¼ teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons butter

2 cup s AP flour 1 cup granulated sugar 2 teaspoons baking powder 2 eggs 1 teaspoon vanilla extract 2 cup s (or 1 pint) blueberries 2 tablespoons brown sugar 2 tablespoons granulated sugar 1/8 teaspoon salt 2 tablespoons butter

Preheat the oven to 400 degrees and prepare a muffin pan with liners. Measure and set out the ingredients.

In a large bowl, mix together 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.

In a medium bowl, whisk 2 eggs until smooth. Add ½ cup melted butter, ½ cup milk, and 1 teaspoon vanilla. Mix until combined, then add to the dry mixture.

In a separate bowl, toss 2 cups of blueberries in flour, then fold into the batter. Do not overmix.

To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Cut in 2 tablespoons butter until coarse. You may need to soften the butter. If the mixture gets too soft then add flour until crumbly.

Bake for 18-22 minutes. The center should lightly bounce back.