1 3/4 cups blueberries
3 cups all-purpose flour
2 cups white sugar
1 tbsp. baking powder
1/2 cup (1 stick) butter
2 eggs
1 cup milk
1 tsp. vanilla
2 tbsp. butter, melted

Preheat oven to 375°F. Place 24 muffin papers in the muffin tins. Add flour, sugar, and baking powder to a large bowl and mix well. Incorporate the stick of butter into the mixture either using a fork and a knife or a pastry blender, until the mixture resembles crumbs. Set aside one cup of the crumb mixture for the streusel topping. To the remaining mixture, add the eggs, milk, and vanilla and blend until smooth. Stir in the blueberries. Spoon the mixture into the prepared muffin tins filling each tin 3/4 full.

To prepare the streusel topping, drizzle the melted butter over the one cup reserved crumb mixture. Mix until the crumbs are moistened and sprinkle over the muffins. Bake for 20 minutes at 375°F. The muffins are done when they are a light golden brown and a toothpick inserted in the center comes out clean.

Submitted by: GreatHouseToday