Blueberry Muffins

Yields 12 muffins

Ingredients

Blueberry Muffins

• 2 cups All-Purpose Flour
• ½ cup coconut Sugar
• ½ cup Maple Syrup
• 2 tsps Baking Powder
• ½ tsp Salt
• 2 Eggs
• ½ cup Butter melted
• ½ cup Milk
• 1 tsp Vanilla Extract
• 2 cups (1 pint) Blueberries

Streusel Topping

• ¼ cup All-Purpose Flour
• 2 tbsps Brown Sugar
• 2 tbsps Granulated Sugar
• ¼ tsp Ground Cinnamon
• ⅛ tsp Salt
• 2 tbsps Butter cold

Instructions

1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together Flour, Sugar, Maple Syrup, Baking Powder, and Salt. Set aside.
2. In a medium bowl, whisk Eggs until smooth. Add the melted Butter, Milk, and Vanilla, and whisk until combined. Add to flour mixture and stir until combined. (Dough will be lumpy) Fold in Blueberries.
3. To prepare the streusel topping, in a medium bowl combine ¼ cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and ⅛ teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
4. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until muffin centers bounce back when lightly pressed, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.

Modified from Culinary Hill.