"Blueberry streusel muffins"

What can be better than a good old fashioned blueberry muffin?

Yield: 12 + 4  muffins

Ingredients

• 2 eggs
• 240 ml milk
• 1 tsp vanilla extract
• 390g white flour
• 200g white sugar
• 2,5 tsp baking powder
• 0,5 tsp salt
• 1/8 tsp ground cinnamon (optional)
• 113g unsalted butter, cold!
• 275g  blueberries, fresh or frozen
• 2 tblsp unsalted butter

Method:

1. Preheat the oven to 180°C (350°F).
   
2. Fill the muffin pan with paper cups.
   
3. Sift and mix together the flour, sugar, baking powder, salt, and cinnamon. 
   
   
   
   
   
4. Cut the butter into chunks and add to the flour mixture. Use your fingertips to rub everything together into coarse crumbs.
   
   
   
   
   
5. REMOVE 150g OF THE MIXTURE FOR THE STREUSEL TOPPING!
   
6. Add and gently fold in the (frozen) blueberries to the remaining batter.
   
   
   
   
   
7. In another bowl, whisk the eggs with the milk and vanilla extract.
   
   
   
   
   
8. Add the egg-milk mixture to the flour-butter mixture. Stir until just combined. DO NOT OVER MIX!
   
   
   
   
   
9. For the streusel topping: Melt the remaining 2 tblsp butter and stir into the reserved flour mixture until it's crumbly.
   
   
   
   
   
10. Fill each muffin cup about 3/4 full with muffin batter and sprinkle over with the streusel topping.
    
    
    
11. Bake for 18-23 min or until a tooth pick inserted comes out clean.
    
12. Let them cool completely on a wire rack before destroying!

Review: They were really nice, soft and moist and the topping added a bit of crunch. They are really at their best when completely cool, although let's face it, who of us can wait that long ;)?So try serving with a scoop of vanilla ice cream when still warm! 

Tip: 1) Be careful not to add too much salt otherwise the topping will be salty instead of sweet!

2) Bake them in the middle of your oven. I baked mine on the lower level though because they rise better that way. But I encourage you to try baking in the middle first (because everyone's oven is different).

2) MAKING AHEAD TIP: After completing steps 2-9, wrap the muffin pan in plastic wrap and freeze. When ready to bake, just put in the oven (frozen!) and bake for additional 10 min.