Blueberry Streusel Muffins

1. In a medium bowl, combine the flour, granulated sugar, brown sugar, and ground cinnamon.
2. Add the cold, cubed butter and use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. Set the streusel topping aside.

2. Prepare the Muffin Batter:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups with butter or cooking spray.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Gently fold in the blueberries, being careful not to crush them.

3. Assemble the Muffins:

1. Scoop the muffin batter into the prepared muffin tin, filling each cup about ¾ full.
2. Sprinkle a generous amount of streusel topping over each muffin, pressing lightly to help it stick.

4. Bake the Muffins:

1. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
2. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

5. Serve and Enjoy:

• Enjoy your Blueberry Streusel Muffins while they’re still slightly warm, or let them cool for a delightful snack later on. These muffins are perfect with a cup of coffee or tea!

Note: If using frozen blueberries, don’t thaw them. Just fold them directly into the batter, and this will help prevent the batter from turning blue.

These muffins are soft, flavorful, and the streusel adds a nice sweet crunch. Would you like to add a bit of lemon zest to the batter for a citrusy twist?