Blueberry Muffins

• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup melted butter
• 1/4 cup Knaughty Farms Olive Oil
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 cups blueberries, frozen or fresh

For the streusel topping:

• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons butter cold

1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, mix together 2 cups flour, 1 cup sugar, baking powder, and ½ teaspoon salt. Set aside.
2. In a medium bowl, whisk eggs until smooth. Add the ½ cup melted butter, Knaughty Farms Olive Oil, milk, and vanilla, and whisk until combined. Add egg mixture 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. Grease muffin tin and 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.
   
   

Enjoy!!
- Olive Oil Momma's