Tried and True Blueberry Muffins

This is my favorite blueberry muffin recipe.  It produces a fluffy, moist muffin that is not too sweet and it's jazzed up with a crunchy, sweet streusel topping.

Blueberry Muffin Recipe:
2 1/2 c. all purpose flour
1 1/8 c. white sugar
3/4 t. salt
3 t. baking powder
1/2 c. vegetable oil
2 large eggs
1 c. milk
1 1/2 c. blueberries

Streusel topping:
3/4 c. white sugar
1/2 c. all purpose flour
6 T. cold butter
2 t. ground cinnamon

1. Mix wet ingredients together
2. Sift dry ingredients together (I just whisk it together and thats sufficient to break up any lumps)
3. Add dry ingredients to the wet.  Mix until large lumps disappear.  Don't overmix or you get a tough muffin!
4. Combine streusel ingredients (easiest in food processor) and reserve
5. Add blueberries to batter and stir just until combined (2 turns of the spoon around the bowl and STOP otherwise you'll get a blue batter!)
6. Fill muffin cups to the top with batter.  Sprinkle with streusel topping.
7. Start muffins in a 425 oven and once the muffins rise (about 12-15 minutes), lower to 375 to finish baking (another 10-12 minutes)
8. Check doneness by inserting a toothpick into the center of the muffin.  Should come out clean.
 
Tips:
1. If using frozen blueberries, keep frozen and add at the last minute after the batter and streusel topping is prepared
2. Toss frozen blueberries in flour before adding to the batter so the berries don't sink to the bottom of the muffin
3. Spray the top of the muffin tin with nonstick spray so that the muffin tops and streusel doesn't stick
4. Using a muffin liner helps preserve the moistness of the muffin longer

L makes anything he eats look scrumptious!

Let me know how yours turn out! : )