Bakery Style Blueberry Streusel Muffins

This recipe uses frozen organic wild Maine blueberries and our Organic Wild Maine Blueberry Powder to make the best Blueberry Muffins ever, at least this is what we think!

Prep time: 15 minutes, unless you are like Theresa Gaffney and haven't been in the kitchen for a minute!

INGREDIENTS 2 & ½ cups (310g) all-purpose flour 1 tbsp (13g) baking powder 1 tsp (5g) baking soda ½ tsp (2g) salt ½ cup (114g) unsalted butter, melted and cooled 1 cup (200g) sugar **organic and brown, no white stuff if you can help it. I only used 2/3 cup of sugar because I like less sweet. :) 2 large eggs **farm fresh of course. 1 cup (250ml) milk (any kind, whole or buttermilk is best) **Definately use buttermilk!! 1 tbsp (15ml) vanilla extract **nothing but the best for this one! 1 & ½ cups (230g) blueberries **I used 2 cups frozen organic wild Maine blueberries and 1/2 cup of our Organic Wild Maine Blueberry Powder. WOW! blueberry taste is overflowing!! Yum! For the streusel topping ¼ cup (50g) sugar ** organic and brown, no white stuff if you can help it :) 1 tbsp (8g) all-purpose flour, almond flour or coconut flour 2 tsp (10ml) unsalted butter, melted ⅛ tsp ground cinnamon ** ceylon cinnamon sticks are easy to grind up and truly is the best cinnamon

**I love to add sliced almonds and coconut flakes to the streusel topping. It just makes for more yumminess. This is optional though. INSTRUCTIONS Preheat oven to 425F and spray or line a 12 cup muffin baking pan. Prepare the streusel topping by mixing all the ingredients together in a small bowl. In a large bowl, whisk the flour, baking powder, baking soda and salt together. Set aside. In a medium bowl, whisk the melted butter with the sugar, add the eggs, mix, then add the milk and vanilla, mix again. Add the wet ingredients to the dry and gently combine using a rubber spatula until moistened. Fold in the blueberries until just incorporated. Divide the batter into the 12 muffin cups, top with streusel and bake for 5 minutes at 425F, then keeping the muffins in the oven, reduce the heat to 375F and bake for another 15 minutes or until a toothpick inserted into the center comes out clean. NOTES Muffins are best enjoyed the day of, but can be stored in an airtight container at room temperature for up to 3 days.

Basic Recipe by Little Sweet Baker, **my additions