Ingredients

For the Muffins:

• Flour: 2 cups all-purpose flour

• Sugar: 43​ cup white sugar

• Baking Powder: 2 teaspoons

• Salt: 21​ teaspoon

• Milk: 21​ cup

• Butter: 21​ cup, melted

• Eggs: 2 large eggs

• Blueberries: 1 cup fresh blueberries

For the Streusel Topping:

• Flour: 21​ cup

• Sugar: 21​ cup

• Butter: 41​ cup, cold and cubed

Instructions

1. Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.

2. Make the Topping: In a small bowl, mix the 21​ cup flour and 21​ cup sugar. Use your fingers or a fork to rub the cold, cubed butter into the mixture until it forms coarse, pea-sized crumbs. Set aside.

3. Mix Dry Ingredients: In a large bowl, whisk together the 2 cups of flour, 43​ cup sugar, baking powder, and salt.

4. Mix Wet Ingredients: In a separate medium bowl, whisk the milk, melted butter, and eggs together until smooth.

5. Combine: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon just until combined. Be careful not to overmix; the batter should be slightly thick. Fold in the fresh blueberries.

6. Fill and Top: Divide the batter evenly among the muffin cups. Sprinkle a generous amount of the prepared streusel topping over each muffin.

7. Bake: Bake in the preheated oven for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

Allow them to cool slightly before serving. Enjoy!