Buttermilk Streusel Blueberry Muffins
2 1/2 cups all-purpose flour
1 cup sugar
1 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter (I use salted, but either works), melted and cooled
2 large eggs
1 cup buttermilk
1 tbsp vanilla extract
1 1/2 cup blueberries
1/4 cup sugar (Streusel)
1 tbsp all-purpose flour (Streusel)
1/4 tsp ground cinnamon (Streusel)
2 tbsp butter, melted and cooled (Streusel)
Preheat oven to 425 and line your 12 cup muffin tin.
Add flour, sugar, baking soda, baking powder and salt to the mixer and mix on low for a minute or two until combined
In a separate bowl, mix together the Sugar, Flour and Cinnamon for the streusel topping then add the butter and mix again
Measure out the wet ingredients and pour them on top of the dry in the mixer and turn on low until they are just combined.
Remove the paddle and add blueberries, then fold them in until they are just incorporated
Divide the batter into the 12 cups evenly, they should fill up to the top of the cups. Add streusel topping and bake for 5 minutes at 425, then lower the temperature to 350, keeping the muffins in the oven and bake another 10-15 minutes or until a toothpick inserted in the top comes out clean, the tops should be a nice golden brown.