Streusel topping:
¼ cup (50g) sugar
1 tbsp (8g) all-purpose flour
⅛ tsp ground cinnamon
2 ½ tsp (10ml) unsalted butter, melted

Muffin batter:
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
2 large eggs
1 cup (250ml) whole milk, room temp
1 tbsp (15ml) vanilla extract
⅔ cups (230g) blueberries

1. Preheat the oven to 425°F. Grease an entire standard-size muffin pan (including the rim) with butter or spray with non-stick cooking spray. Grease the entire pan including the rim with butter or non-stick cooking spray for easy removal. Because these muffins rise over the rim it’s important to grease the entire pan so it doesn’t stick.

2. Streusel topping: Melt butter in a microwave. In a small bowl, mix together the sugar, flour, and cinnamon. Stir in the butter, and set aside.to bring it to room temp.

3. Muffin batter: 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. Gradually add the eggs, milk, and vanilla and whisk again. Now, add the wet ingredients to the dry ingredients and gently stir using a rubber spatula until almost combined. Fold in the blueberries until just combined. Add the blueberries just before the batter is fully incorporated. This way, everything comes together at the same time. The less you mix, the less gluten formation and hence softer the texture.

4. Divide the batter into the 12 muffin cups. Fill the batter all the way to the top but do not overfill. Top with streusel and bake for 5 minutes at 425°F. The hot oven helps with getting a very big muffin top. Reduce the temp to 375°F and bake for another 15 minutes or until an inserted toothpick comes out clean.

5. Let cool in pan on the countertop for 10 minutes. Carefully remove and transfer to a wire rack.

   optional: Make tulip muffin cups to easily remove muffins. Cut twelve 6” squares of parchment paper. Place them on a 6 oz can of soup. Make a crease around the circumference of the can and continue to pleat the sides . Parchment paper should hold the shape. Place the cups in the tin.