I’m not kidding people.  These are the absolute best blueberry muffins in the entire world.  The secret?  Baking powder – and lots of it.  I should mention that these are not your typical blueberry muffins.  They are light and cake-like and not uber-sweet.  My mom always made these when I was a kid, although I have no idea where she got the recipe from.  These days I’m making them with my skeleton-pajama-wearing-mini sous chef, who likes to stuff her face with blueberries while whipping these up.

Here is the recipe:

Slavinsky Blueberry Muffins

Makes 12 muffins

Batter

½ cup granulated sugar

¼ cup butter, at room temperature

1 egg

2 ¼ cups all purpose flour

4 teaspoons baking powder

½ teaspoon table salt

1 cup milk

1 teaspoon vanilla extract

1 ½ cups rinsed and drained fresh blueberries (frozen work very well too)

Topping

½ cup granulated sugar

½ teaspoon cinnamon

1/3 cup all-purpose flour

¼ cup cold butter (cut into small pieces)

1) In a mixing bowl, cream together the sugar and butter until fluffy.  Beat in the egg.

2) Mix together the flour, baking powder, and salt in a separate bowl. (I like to do this a a day ahead so things come together quickly in the morning)

3) Add the dry ingredients to the sugar-egg mixture alternately with the milk, beginning and ending with the flour mixture.

4) Add vanilla and beat well.  Gently fold in blueberries.  Scoop into 12 muffin cups lined with paper liners.

5) In a small bowl, mix sugar, cinnamon, flour, and butter with your fingers, until crumbly (you can do this a day ahead and keep in the fridge).

Sprinkle over muffins.  Bake in a 375-degree oven for 18-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.  These are best eaten the day they are made – they are still good the next day, the streusel topping will be softer though.  Oh streusel topping, how I love you.