A soft and fluffy muffin packed with juicy blueberries and topped with a sweet and crunchy streusel.
Preheat oven to 425° and oil your muffin pan or line with cupcake liners.
Prepare your streusel. Mix your sugar, flour and cinnamon well. stir in melted butter and place in the fridge while you make your muffin batter.
In a large mixing bowl, cream your butter and sugar and then add your eggs, mIlk and vanilla. Mix well.
Sift your dry ingredients (flour, baking power, baking soda and salt) over your wet ingredients and fold in until almost combined. Add in your blueberries and continue to fold in, just until combined.
Divide the batter between your muffin cups and top each one with streusel.
Bake for 5 minutes at 425° and then lower to 350° and bake for another 10-15 minutes until a toothpick comes out clean or the muffin springs back. Allow to cool for 15 minutes and then enjoy!
You can also substitute your flour for other flours such as wheat, oat or a gluten free blend.
You can also use all butter or all oil.
You can use buttermilk instead or another milk alternative