Blueberry Muffins with Streusel Topping

Ingredients
Streusel Topping:
1/2 cup all purpose flour
1 teaspoon ground cinnamon
1/2 cup firmly packed light brown sugar
4 tablespoons unsalted butter, at room temperature

Muffins:
1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all purpose flour
1/2 milk
2 1/2 cups blueberries, frozen or thawed

Directions
Streusel Topping:
In a bowl, add flour, cinnamon, light brown sugar and unsalted butter.
Mix together until well combined and then set aside.

Muffins:
Preheat your oven to 375 degrees.
Spray a muffin pan with non-stick cooking spray or line it with baking cups. Set aside.
In a mixing bowl, add butter and mix until creamy.
Then add sugar.
Beat until mixture is light and fluffy.
Add eggs and beat together.
Next, add vanilla, baking powder and salt and beat until well combined.
Using a spoon, fold in half of the flour.
Then fold in half of the milk.
Repeat, folding in remaining flour and then remaining milk.
Gently fold in blueberries.
Evenly spoon the mixture into the muffin cups. Mixture will be very thick.
Sprinkle on steusel topping.
Now bake in the oven for 15 to 20 minutes or until golden brown.