Blueberry Strussle Muffins

Is there anything better than waking-up Sunday morning to a hot cup of tea and a fresh-baked blueberry muffin? It's just what the weekend should feel like. My sweet babes in their PJs, sitting at the bar top with bed head. Blueberry all over their little faces…. a dream. No, it's seriously a dream; they will be fighting for sure, arguing over who's muffins bigger, there will be crumbs everywhere and I will hide in the bathroom to eat mine. Feel more actuate. But a girl can dream right. Either way, these muffins are bomb.

Ingredients:

Muffins:

2 cups AP Flour

3/4 cup Sugar

1/2 teaspoon Salt

1 1/2 teaspoon Baking Powder

1 cup Blueberries (I used frozen)

1 cup Milk

1 Egg

1/2 teaspoon Vanilla

4 tablespoon Vegetable Oil

Crumb Topping:

1/4 cup Butter softened

1/4 cup Sugar

1/2 cup Flour

1/2 teaspoon Vanilla Bean Paste (you can substitute vanilla extract)

Pre-heat oven to 350.

In a bowl, add butter, sugar, flour, and vanilla. I use my hands to mix the topping until it forms a crumb-like consistency. You can also use a pastry blender to set it aside to top the muffins with.

Mix the salt, baking powder, baking soda, and flour in a bowl. Set aside.

If using frozen berries, add to a bowl, and sprinkle two tablespoons of flour over the berries. Mix the berries to coat them all with flour. This will help keep the berries from turning the batter purple. Set aside until needed.