Categories: breakfast, not tried, pastry

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar'
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp ground nutmeg
• 3/4 tsp ground cinnamon
• 2 cups fresh or frozen blueberries
• 2 whole large eggs, lightly beaten
• 1/2 cup butter, melted
• 2 tsp vanilla extract
• 3/4 cup milk

Directions

1. Preheat the oven to 375 degrees. Butter and flour 16 muffin cups or line with paper liners. Rub the butter a little around the tops of the muffin pans, too, which will help the muffins release more easily.

2. Whisk the dry ingredients together. Gently toss the blueberries with the flour mixture to prevent them from sinking when the muffins bake.

3. In a seperate bowl, combine the eggs, butter, milk and vanilla. Pour the liquid into the dry ingredients and stir until just combined.

4. Fill the muffin cups 2/3 full with batter

5. Top with streusel

6. Bake until a toothpick inserted into the center of the muffin emerges clean, 20 to 25 minutes. Allow to cool in the pan 2 to 3 minutes, then turn out onto a cooling rack. Serve warm with butter.

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