Wild blueberries are easy to find frozen at the grocery store all year round. They’re tinier, sweeter, and more flavorful than cultivated blueberries—perfect for muffins. If you can’t find wild blueberries, though, fresh or frozen cultivated blueberries will work nicely.
- Position a rack in the middle of the oven, and preheat to 500°F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate large bowl, whisk together the eggs, milk, vegetable oil, and vanilla. Add the dry ingredients to the wet, and fold in gently just until no streaks of flour show. Fold in the blueberries. Divide the batter evenly among the prepared muffin cups.
- In a bowl, combine the streusel ingredients and rub them together between your fingertips until well blended and crumbly. Sprinkle the streusel evenly over the unbaked muffins.
- Place the pan in the oven and immediately reduce the temperature to 400 degrees. Bake until the muffins are golden and a wooden toothpick inserted into the center comes out clean but still moist, about 20 to 25 minutes. Remove the pan from the oven, remove the muffins from the pan, and cool on a wire rack.
Recipe by Tara Tuckwiller