Best Blueberry Streusel Muffins

• Vegetarian

• Produce

  • 2 cups Blueberries, fresh or frozen

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 1/16 cups Flour
  • 1/2 tsp Salt
  • 1 1/4 cup Sugar
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Vegetable oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 cup Whole milk

Found on barbarabakes.com

Ingredients

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup whole milk
• 2 cups blueberries, fresh or frozen
• 4 tablespoons sugar
• 1 tablespoon flour
• 2 teaspoons vegetable oil

Directions

• Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
• Prepare streusel topping and set aside.
• In a small bowl, whisk together flour, baking powder and salt and set aside.
• In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined.
• Stir in blueberries.
• Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
• Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
• When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
• In a small bowl, whisk together sugar and flour. Add oil and mix until mixture has a sandy texture.