Blueberry Streusel Muffins

This bakery-style muffin is a family favorite.

Ingredients:

• 6 tablespoons butter

• ¾ cup sugar

• 2 large eggs

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ cup whole milk

• 2 teaspoons vanilla extract

• 2 cups fresh blueberries

Streusel Topping:

• Vegetable or Canola Oil

• Sugar

Instructions:

1. Preheat your oven to 375°F. Line 12 muffin cups with paper liners and set aside.

2. In a large mixing bowl, beat the butter and sugar until they're light and fluffy. Add the eggs one at a time, beating well after each addition.

3. In a separate bowl, whisk together the flour, baking powder, and salt.

4. Add the dry ingredients to the butter mixture, and beat well. Stir in the milk, and vanilla extract, mixing only until smooth.

5. Wash and dry blueberries on a dish towel or paper towel (only if using fresh)

6. I use a 1/4 cup measuring cup to scoop the dough and fill the muffin cups. You want the muffin cups to be almost full of batter.

7. In a bowl combine the ingredients for the streusel topping: sugar and vegetable or canola oil. You want there to be more sugar in comparison to the oil so that as you stir it together the sugar clumps together. Place the streusel on top of the muffins with a spoon.

8. Bake the muffins for 25 to 30 minutes, until they're very light golden brown. Note: Check after 25 minutes and bake longer if needed. Muffins will be done when a toothpick inserted in the center comes out clean.

9. Cool muffins in the pan or on a cooling rack just until they are cool enough to handle and remove.

10. Serve warm or at room temperature.