Servings: 12 to 18

MUFFINS: subheading: MUFFINS:
2 ½ C. (310 g) Flour 2 ½ C. (310 g) Flour
1 T. (13 g) Baking Powder 1 T. (13 g) Baking Powder
1 t. (5 g) Baking Soda 1 t. (5 g) Baking Soda
½ t. (2 g) Salt ½ t. (2 g) Salt
½ C. (114 g) Unsalted Butter, Melted and Cooled ½ C. (114 g) Unsalted Butter, Melted and Cooled
1 C. (200 g) Sugar 1 C. (200 g) Sugar
2 Large Eggs 2 Large Eggs
1 C. (250 ml) Buttermilk 1 C. (250 ml) Buttermilk
1 T. (15 ml) Vanilla 1 T. (15 ml) Vanilla
1 ½ C. (230 g) Blueberries 1 ½ C. (230 g) Blueberries
 
STREUSEL: subheading: STREUSEL:
½ C. (100 g) Sugar ½ C. (100 g) Sugar
2 T. (16 g) Flour 2 T. (16 g) Flour
4 t. Unsalted Butter, Melted 4 t. Unsalted Butter, Melted
¼ t. Ground Cinnamon ¼ t. Ground Cinnamon

Preheat oven to 425° F and spray or line a 12 cup muffin baking pan (if they're shallow, may need up to 18). Prepare the streusel topping by mixing all the ingredients in a bowl.
In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside.
In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, and mix again.
Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated.
Divide the batter into the 12 muffin cups, top with streusel, and bake for 5 minutes at 425° F. Then, keeping the muffins in the oven, reduce the heat to 375° F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean.