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Blueberry Muffins with Streusel Topping

Blueberry season is in full-swing here in Michigan, and we are enjoying the harvest! These quick and simple muffins are easy to make and feature a sweet and crunchy streusel on top of a moist blueberry filled muffin. Streusel topping 2 TBSP brown sugar 2 TBSP cold butter 1/4 cup flour 1/2 tsp cinnamon Blend all ingredients in a small bowl with a pastry cutter, a couple of knives or your fingers until small pieces form. Set aside. Muffins 1 cup milk 1/4 cup vegetable oil 1 egg 1 tsp vanilla 2 cups flour 1/2 cup sugar 3 tsp baking powder 1/2 tsp salt 1 cup fresh blueberries Preheat oven to 400 degrees. Take a medium muffin pan - you will make 12 of this size - and grease or line with paper baking cups. In a large bowl, beat together milk, oil, egg and vanilla. In a small bowl, combine flour, sugar, baking powder and salt. Add the dry ingredients all at once to the wet ingredients. Stir together until just moistened, and now raw flour remains. Gently fold in blueberries. Distribute the batter evenly among the 12 compartments. Top each with about 2 teaspoons of the streusel topping. Bake at 400 degrees for 20-25 minutes until tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.