Streusel Top Blueberry Muffin
This is the best of both worlds, the crunchy top and the super soft and moist muffin.
Ingredients
- ½ cup softened butter
- 1 ¼ cup sugar
- 2 eggs
- 1 tsp vanilla bean paste
- 2 Cups flour
- ½ tsp salt
- 2 tap baking powder
- ½ cup milk
- 2 cups fresh blueberries washed, drained
Streusel Top
- ⅛ cup soften butter
- ¼ cup sugar
- ¼ cup flour
- ½ tbsp water
- ½ tsp cinnamon
Instructions
- Preheat the oven to 450F.
- Combine streusel topping, mix well until become crumbs, set aside
- In mixer using the paddle, cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk. Don’t over mix!!
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter.
- Sprinkle the streusel topping generously over the tops of the muffins, and bake at 450F degrees for 10 minutes, reduce to 375F about 20-25minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day.