Blueberry Muffins with Cinnamon-Streusel Crunch

Do you know anyone who doesn't love a good blueberry muffin? I don't! My husband isn't a big fruit eater, but he goes bananas for these yummy muffins filled with plump berries and topped with a rich, brown sugar crust. I honestly think that it's the streusel that knocks these out of the park. Try it with other muffin recipes too; you won't be disappointed!

Ingredients:

Muffin:

1 stick of softened butter

1 cup plus 2 tablespoons sugar
2 eggs
2 teaspoons pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon

Streusel Topping:

2/3 cups light brown sugar

4 tbsp. melted butter

1 tsp. cinnamon

4 tbsp. flour

1 pinch of Kosher salt

Assembly:

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix. With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Fill the muffin cups 3/4 full. Combine the streusel ingredients and break up lumps with a fork. Sprinkle the cinnamon streusel over the muffins and bake until golden brown and risen, 25 to 30 minutes.