1-Start by preheating your oven to 400°F (200°C) and line a muffin pan with cupcake liners to keep everything from sticking that’s your first move for success in this blueberry muffins recipe.

2-In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt until they’re nicely mixed.

3-In another bowl, whisk 2 large eggs, then stir in 1/2 cup melted butter, 1/2 cup milk, and 1 teaspoon vanilla extract until everything blends smoothly.

4-Gently add the wet mixture to the dry ingredients and stir just until combined remember, lumpy batter is okay here to keep your muffins tender and prevent toughness.

5-Carefully fold in 2 cups of fresh or frozen blueberries, making sure they’re spread out without squishing them; this step really brings the fresh berries to life in your blueberry muffins.

6-For the streusel topping, mix 1/4 cup all-purpose flour, 2 tablespoons packed brown sugar, 2 tablespoons granulated sugar, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon salt in a bowl, then cut in 2 tablespoons cold butter until it looks like coarse crumbs.

7-Divide the batter evenly into the muffin cups, filling each about two-thirds full, and sprinkle about 1 tablespoon of streusel on top for that crunchy finish.

8-Bake for 18-22 minutes, or until a toothpick comes out clean with a few moist crumbs pull them out and let them cool in the pan for a few minutes before moving to a wire rack.