Moist Blueberry muffins.

These muffins are diet killers. So very hard to eat just one!  I dare only have a few out, the rest need to stay in the freezer or they would be gone in a day. Yes, they are that good. :) and I am proud to say that this recipe won second place in a local contest!

BLUEBERRY MUFFINS

STREUSEL

2/3 cup dark or light brown sugar

1 teaspoon ground cinnamon

1/2 cup butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup light or dark brown sugar

2 large eggs, room temperature preferred

1/2 cup sour cream or yogurt

2 teaspoons vanilla extract

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk (any kind)

1 1/2 cups fresh or frozen blueberries (do not thaw)

Directions:

Preheat oven to 425F degrees. Spray two 12-count muffin pans with nonstick spray or line with cupcake liners Set aside.

Make the streusel: In a small bowl, toss together the brown sugar and cinnamon. Set aside.

Make the muffins: In a medium bowl beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream or yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl,wisk together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the blueberries with a wooden spoon or rubber spatula.

Layer in 1 Tablespoon of batter, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. You want them overflowing. Top with more streusel. Bake at 425F degrees for 5 minutes, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 18-22 or more minutes or until a toothpick inserted in the center comes out clean.