Blissful Blueberry Streusel-Topped Muffins

Irresistible, light, moist, and sweet describe these beautiful blueberry muffins with a crumb topping. From the adorable cookbook called "Little Cakes."

• Ready In: 43 mins
• Serves: 20
• Yields: 20 muffins

Ingredients

• Streusel Topping

• 1  cup all-purpose flour
• 1⁄4 cup light brown sugar, packed
• 1⁄3 cup granulated sugar
• 4  ounces margarine
• 2  teaspoons ground cinnamon
• 1⁄8 teaspoon salt (just a pinch)

• Batter

• 5  ounces margarine
• 1 1⁄2 cups granulated sugar
• 1⁄2 teaspoon vanilla extract
• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon salt
• 3⁄4 cup milk
• 2  cups blueberries

Directions

1. Mix all of the streusel topping ingredients together in one bowl with a mixer. Continue mixing until pea-sized bits of streusel form. Set aside.
2. Line a muffin pan with the desired cupcake liners. Preheat oven to 350 degrees F.
3. Batter:
4. With the electric mixer, combine the margarine, granulated sugar, and vanilla until light and fluffy. Mix in the eggs.
5. Sift together the flour, baking powder and salt. Mix the dry ingredients into the butter and egg mixture at a low speed until just combined. Mix in the milk until combined.
6. Then, fold in 2 cups of fresh or frozen, thawed blueberries.
7. Divide the batter evenly among the paper liners. Spread 1/4 cup of streusel on top of each. Bake for 22 to 28 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Cool for a few minutes and remove from pans.