Jumbo Blueberry Muffins with Streusel

Tomorrow's Friday my dears which means Pay Day!!  So, if any of you want to make a nice dessert for your loved ones here it is.  Blueberry Muffins with Streusel on top.  I've long since lost this recipe and have spent hours trying to recover it but to no avail.  I'm just glad I wrote it down.  This was inspired by my late night craving of Wild Maine Blueberry Muffins, the kind they sell at the Barnes and Noble cafe.  The picture of those beautiful muffins drew me to this recipe and I must say they came out perfect.  And just a little reminder: Store your Baking Powder in a dry cool place (not the fridge like I did).

Mix:

• ½ Cup Butter (1 stick)
• 2 Large Eggs
• 1 Cup of Milk
• ½ Teaspoon Vanilla
• 4 Teaspoons Baking Powder
• ¹/8  Teaspoon Salt
• 1 Cup Sugar
• 3 Cups Unbleached White Flour
• 2.5-3 Cups of Blueberries (Fresh or Frozen)

Streusel

• ¹/3 Cup Brown Sugar
• ¹/3 Cup Flour
• 2 Tablespoons Butter
• ½ Teaspoon Cinnamon

Preheat oven to 350°
Use Muffin Cups or spray down pan with vegetable spray
Melt butter in microwaveable bowl and set aside.
Whisk the eggs, milk, vanilla, baking powder, salt and sugar.
Add the butter now and mix until well blended.
Fold flour into mixture with a spatula just until moistened.
Gently fold in blueberries being careful not to overmix the batter.
Using an ice cream scoop fill muffin cups ¾ full.
Sprinkle Streusel on top until muffin cup is mostly full.
Bake at 350° for about 25-30 minutes or until lightly browned.
Wait 5 minutes, then let muffins cool on a wire rack.
Enjoy!