original recipe: http://barbarabakes.com/2011/05/best-blueberry-streusel-muffins/
2 cups flour
1.5 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter (softened)
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup skim milk
2 cups blueberries (fresh)
Preheat oven to 350 F.
Whisk together flour, baking powder, and salt.
In a second, large bowl cream together sugar and butter. Mix in eggs, vanilla, and milk. Add in flour and mix.
(I’m used to making cupcakes so the batter seemed pretty thick to me, but they turned out well).
Stir in blueberries.
Divide batter evenly into 12 muffin cups (either lined or greased).
3 tablespoons white sugar
1 tablespoon brown sugar
1 tablespoon flour
2 teaspoons canola oil
Mix ingredients together in a small bowl.
Sprinkle on muffins.
Bake muffins for 25-30 mins.
The streusel on these isn’t the best — the original recipe calls for 4 Tbsp of white sugar. I thought that sounded boring, but maybe it would be better with just white sugar. It’s just not the streusel that I’m used to on muffins seemed just like clumps of sugar nothing really special. However, the muffins are still very tasty. 🙂