These are the blueberry muffins my whole family asks for. Soft and juicy through the middle from two full cups of fresh blueberries, with a cinnamon streusel crumb on top that goes crisp in the oven.

My husband likes his with fewer blueberries, so if that is your taste, use one cup instead of two. Everything else stays the same.

Ingredients

For the muffins

• 2 cups flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1/2 cup melted butter
• 1/2 cup milk
• 1 tsp vanilla
• 2 cups fresh blueberries

For the cinnamon streusel

• 1/4 cup flour
• 2 Tbsp sugar
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 2 Tbsp cold butter

How to make them

1. Heat the oven to 400F and line or grease a twelve cup muffin pan.
2. Sift the flour, sugar, baking powder and salt together into a large bowl.

3. In a second bowl, whisk the eggs with the melted butter, milk and vanilla.
4. Pour the wet into the dry and mix just until it comes together. A few lumps are fine and better than overmixing.

5. Fold in the blueberries gently so they stay whole.

6. Make the streusel. Rub the flour, sugar, cinnamon, salt and cold butter together with your fingers until it looks like coarse crumbs.
7. Fill the muffin cups and spoon streusel over each one.

8. Bake for 18 to 20 minutes, until the tops are golden and a skewer comes out clean.

A few notes

• Do not overmix the batter. Stop as soon as the flour disappears. Overmixed muffin batter bakes dense instead of light.
• Keep the butter cold for the streusel. That is what gives you crumbs instead of paste.
• Fresh blueberries hold their shape best. Frozen work too, but add them straight from the freezer and expect the batter to streak purple.
• Fewer blueberries is a real option. One cup gives you a lighter muffin with berries in every other bite rather than all the way through.
• They are best warm, and they keep in a covered container for two or three days.