Buttermilk Streusel Blueberry Muffins

Preheat oven to 425ºF and line a 12-cup muffin tin.

In a small bowl, mix together dry ingredients for the streusel topping. Add butter and mix again. Set aside.

For the muffins, add all dry ingredients to the mixer and mix on low for a minute or two until combined. Measure out wet ingredients and pour them on top of the dry in the mixer Mix on low until just combined. Remove paddle and add blueberries. Fold them in until just incorporated.

Divide batter into muffin tin evenly, filling the cups full. Sprinkle streusel topping over batter. Bake for 5 minutes at 425ºF, then lower temperature to 350ºF, keeping the muffins in the oven. Bake another 10–15 minutes or until a toothpick inserted in the top comes out clean. The tops should be a nice golden brown.