Streusel Topped Blueberry Muffins

Preheat your oven to 375 degrees Fahrenheit, which is equivalent to 190 degrees Celsius. To prevent the muffin cups from sticking, lightly coat them with a small amount of oil or line them with paper liners.

In a large mixing vessel, combine the softened butter and granulated sugar until they form a smooth, creamy mixture. Gradually incorporate the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Next, stir in the vanilla extract to add a hint of flavor.

In a separate container, whisk together 2 cups of all-purpose flour, baking powder, and salt until well combined. This dry mixture will serve as the foundation for our muffin batter.

In a separate bowl, gently fold the dry mixture into the egg mixture in an alternating motion, starting with small increments of flour and gradually increasing the amount. Then, add milk to achieve a smooth consistency.

Fold in 1 cup of fresh or frozen blueberries, taking care not to crush them. Divide the batter evenly among the prepared muffin cups.

In a small bowl, mix together 2 tablespoons of flour, brown sugar, and cinnamon until well combined. Use your fingers or a pastry blender to work the butter into the mixture, creating a coarse crumbly texture. Sprinkle this topping over the unbaked muffins.

Bake the muffins in your preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean and free of batter.