Blueberry Streusel Muffins recipe

1 servings

1/2 cup butter, softened

3/4 cup white sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

1 1/2 cups blueberries

2 tablespoons all-purpose flour

2 tablespoons brown sugar

1/4 teaspoon ground cinnamon

2 tablespoons butter, chilled

Preheat oven to 375 degrees F (190 degrees C).

Grease muffin cups or line with paper muffin liners.

In a large bowl, cream together the butter and sugar until light and fluffy.

Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.

In a separate bowl, stir together 2 cups flour, baking powder, and salt.

Stir the flour mixture into egg mixture alternately with milk.

Fold in blueberries.

Spoon batter into prepared muffin cups.

In a small bowl, mix together 2 tablespoons flour, brown sugar and cinnamon.

Cut in butter until mixture resembles coarse crumbs.

Sprinkle topping over unbaked muffins.

Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.