Blueberry Streusel Muffins

One of my favorite things to eat is breakfast. Breakfast for breakfast, or breakfast for dinner, but not lunch, that would be weird. ;) Got it? I got this recipe from my sister-in-law who got it from Martha Stewart. Not her, personally, of course. The best part of these is the streusel. I imagine any muffin with this on top would be good. So don't skimp out on it. 

Blueberry Streusel Muffins adapted from Martha Stewart

12 muffins

Ingredients

1 3/4 cup flour

1 tablespoon baking powder

1 teaspoon cinnamon 

1/4 teaspoon salt

10 tablespoons unsalted butter, melted

2/3 cup milk, room temperature

1 teaspoon vanilla

2/3 cup granulated sugar

1 egg

1 1/4 cup blueberries, or any other small fruit (diced strawberries, apples, pears, etc)

Streusel 

5 tablespoons unsalted butter, melted

2/3 cup flour

2/3 cup powdered sugar

1/4 teaspoon cinnamon 

Pinch of salt

Directions

Preheat oven to 400 degrees. 

Put paper liners in pan. 

Whisk together flour, baking powder, salt and cinnamon in a medium bowl. 

Whisk together milk, vanilla, eggs, sugar and butter. 

Pour wet mixture into the dry and stir until just combined.

Add fruit and gently fold in. Don't over mix. 

Let it rest while you mix together the streusel. 

Stir together the flour, powdered sugar, salt, and cinnamon. 

Add butter and smash to combine with a fork until it's evenly mixed and crumbly. 

Spoon about 1/4 cup batter into muffin tin lined with paper liners. Mostly just make sure they are even. 

Spoon about 2 tablespoon of streusel on top of each muffin and gently press into the batter. 

Bake for 15-17 minutes.

Check with a toothpick just to be sure. 

Cool in pan for 5-10 minutes before removing to a cooling rack.