Blueberry Bakery Muffins

Make these with or without streusel

• Ready In: 40 mins
• Serves: 12

Ingredients

• Struesel Topping

• 1⁄3 cup flour
• 1⁄3 cup white sugar
• 1  teaspoon cinnamon
• 3  tablespoons butter (soften)

• Muffin

• 1 1⁄2 cups flour
• 1⁄2 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  cup milk
• 1⁄4 cup butter (melted)
• 1  egg
• 1  teaspoon vanilla
• 1 -1 1⁄4 cup blueberries, I use a cupful (fresh or if using frozen do not thaw)

Directions

1. Preheat oven 375°F.
2. Prepare 12 muffin cups by using baking papers or spraying with Pam.
3. If using streusel mix flour, sugar and cinnamon cutting in butter using fork blend until resembles coarse crumbs; set aside.
4. For muffins combine flour, sugar, baking powder and salt, whisk until well blended.
5. In separate bowl add milk melted (cooled) butter, egg and vanilla mixing well.
6. Combine milk and egg mixture with the dry ingredients mix only until moistened. Fold in blueberries.
7. Spoon evenly into prepared muffin cups.
8. Sprinkle reserved topping over each muffin.
9. Bake 20-25 minutes or until wooden toothpick comes out clean.
10. Remove from pan cool completely.