Blueberry Streusel Muffins

Preheat the oven to 375ºF. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray

For the streusel topping, add sugar, flour, cinnamon and then cut in butter until you get a nice crumbly mixture.

To make the muffins, in a bowl using and electric mixer or medium speed, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until blended into the butter mixture.

In another bowl, stir together the flour, baking powder and salt. Add the dry ingredients to the butter mixture in 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Using a large rubber spatula, gently fold in the blueberries just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix.

Add a big ice cream scoop to each cup and then cover with streusel topping. Bake for 20-25 minutes.

Note: I added the a glaze to the top of some of them but you don’t have it you don’t want to. If you do, just add 1/4 powder sugar, a couple drops of vanilla and 1 tablespoon of milk. Mix it all together and drizzle on top.