Ingredients:

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs, at room temperature

1 tablespoon vanilla extract

6 tbsp sour cream

6 tbsp milk or buttermilk

2 cups + 2 tablespoons all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 cups blueberries, fresh or frozen

Streusel topping recipe from- https://www.thepancakeprincess.com/easy-streusel-pumpkin-bread/#recipe

For the streusel

1/2 cup all-purpose flour

6 tbsp light or dark brown sugar

1/2 tsp cinnamon

1/4 tsp kosher salt

1/4 cup unsalted butter, melted

Instructions

Make the streusel and set aside in the fridge until you make the muffin batter. In a medium bowl, whisk together all the dry ingredients: 1/2 cup all-purpose flour, 6 tbsp light or dark brown sugar, 1/2 tsp cinnamon, and 1/4 tsp kosher salt. Pour in 1/4 cup melted butter and stir until just combined and crumbly.

      1. Preheat oven to 425°F.  Line a standard muffin tin with cupcake liners. Set aside.
      2. In a large bowl combine sugars and the melted butter, whisking until combined.
      3. Add the eggs in one at a time. Add the sour cream, milk, and vanilla extract and mix well.
      4. Add the flour, baking powder, and salt. Use a silicone spatula to fold the batter together until it mostly comes together–it’s okay if it’s a little lumpy. You don’t want to overmix it! Toss the blueberries in the remaining 2 tablespoon of flour and add them to the batter. Fold the blueberries into the batter, mixing only until combined. I used frozen.
      5. Scoop the batter into prepared muffin tins. I used a 3 tbsp cookie scoop to fill each cup twice, so 6 tbsp of batter. Sprinkle the struesal on top.
    1. Bake the muffins for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 20-22 minutes, until muffins are golden brown and spring back to the touch or a toothpick inserted comes out clean. Remove from oven and allow to cool for at least 15 minutes before eating!
ENJOY!