For the Muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup fat free milk
- 1 cup fresh or frozen blueberries
- Additional blueberries for topping
For the Streusel
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter cold and cut into small cubes
Make the Muffins
Preheat oven to 350°F. Line muffin pan with cupcake liners.
Beat 1/2 cup butter and 1 cup white sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk together 2 cups flour, baking powder, and salt. Add flour mixture and milk to batter and beat until smooth. Stir in 1 cup of blueberries.
Fill cupcake cups about 2/3 full with batter.
Make the Streusel
Make streusel. Combine all ingredients into food processor and mix or use a fork, until mixture becomes crumbly. Sprinkle streusel generously across each muffin. Take additional blueberries and place a few on top of each muffin, press gently into the dough so that the blueberries don't fall out.
Bake for about 20 minutes until a golden brown and toothpick inserted comes out clean.