Ingredients:
For the Muffins:
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
2 cups fresh or frozen blueberries
For the Streusel Topping:
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tbsp unsalted butter, softened
1/2 tsp ground cinnamon
Directions:
For the Muffins:
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the blueberries.
Divide the batter evenly among the muffin cups.
For the Streusel Topping:
In a small bowl, combine the flour, sugar, softened butter, and ground cinnamon. Mix until crumbly.
Sprinkle the streusel topping evenly over the muffin batter in each cup.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Baking Time: 20-25 minutes | Total Time: 35-40 minutes
Servings: Approximately 12 muffins
