Bakery-Style Blueberry Streusel Muffins

See this lovely picture below?  I didn't take that awesome picture.  The girl at littlesweetbaker.com did.  However, when I made these muffins, they actually looked like that when I took them out!  I couldn't believe my eyes.  These muffins come out so tall and perfectly-streuseled.  They were so delicious, too!  My son ate three of them and said they were the best blueberry muffins he's ever had- but then again, he's 7.  They were pretty darn close to being the best I've tasted!  They turned out perfect. Box mixes are dead to me.


Recipe and Photo Source: http://littlesweetbaker.com/2015/02/13/bakery-style-blueberry-streusel-muffins/

Yield: 12 muffins

Ingredients:

• 2 & ½ cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted and cooled
• 1 cup sugar
• 2 large eggs
• 1 cup milk (any kind, whole or buttermilk is best)
• 1 tbsp vanilla extract
• 1 & ½ cups blueberries (fresh or frozen)
• 
  
• For the streusel topping
• ¼ cup sugar
• 1 tbsp all-purpose flour
• 2 tsp unsalted butter, melted
• ⅛ tsp ground cinnamon

Instructions:

Preheat oven to 425 degrees.  Place muffin liners in a muffin pan.

Prepare the streusel topping.  Put the ingredients in a bowl and use a fork to mix until it resembles coarse crumbs.

In a large bowl, add the flour, baking powder, baking soda, and salt.  Whisk to combine.  Set aside.

In a medium bowl, add the melted butter and sugar.  Whisk to combine.  Add the eggs, milk, and vanilla.  Whisk until smooth.

Add the wet ingredients to the dry ingredients.  Gently stir with a rubber spatula and flour is incorporated.  Gently fold in the blueberries.

Fill the muffin cups about 3/4 full.  Top with streusel topping.

Bake for 5 minutes.  Reduce the temperature to 375 and bake another 15 minutes or until a toothpick inserted in the middle comes out clean.