2 c. all-purpose flour
1 c. granulated sugar
2 tsp. baking powder
½tsp. salt
2 Eggland’s Best eggs
½ c. Country Cream Butter, melted
½ c. Longmont Dairy Blueberry Milk
1 tsp. vanilla extract
2 c. (1 pint) fresh blueberries washed and drained, or frozen

Streusel Topping:
¼ c. all-purpose flour
2 Tbsp. brown sugar, packed ¼ tsp. ground cinnamon
1/a tsp. salt
2 Tbsp. butter, cold

Preheat oven to 400° F. Prepare a muffin pan with cupcake liners.
In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder,
and ½ teaspoon salt. Set aside.

In a medium bowl, whisk eggs until smooth. Add the½ cup melted
butter, milk, and vanilla, and whisk until combined. Stir into flour mixture until combined. (Dough will be lumpy.) Fold in blueberries.

To prepare the streusel topping, in a medium bowl combine¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/a teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.

Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about
18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely