Muffins

• 2 ½ cups All-Purpose Flour
• 1 tablespoon Baking Powder
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• ½ cup Unsalted Butter, melted and cooled
• 1 cup Sugar
• 2 large Eggs
• 1 cup Milk (any, whole or buttermilk is best)
• 1 tablespoon Vanilla Extract
• 1 ½ cups Blueberries

Streusel Topping

• ¼ cup Sugar
• 1 tablespoon All-Purpose Flour
• 2 teaspoons Unsalted Butter, melted
• ⅛ teaspoon Ground Cinnamon

1. Preheat oven to 425F; spray or line a 12 cup muffin baking pan; prepare the streusel topping by mixing all the ingredients together in a small bowl
2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together; set aside
3. In a medium bowl, whisk the melted butter with the sugar; add the eggs, mix; then add the milk and vanilla; mix again
4. Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened; fold in the blueberries until just incorporated
5. Divide the batter into the 12 muffin cups; top with streusel and bake for 5 minutes at 425F; then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until toothpick comes out clean

 

In case you need a muffin pan!