1-Getting ready to bake these blueberry muffins is straightforward and fun, even if you’re new to the kitchen. Begin by preheating your oven to 400°F (204°C) and lining a muffin pan with cupcake liners for easy removal later.

2-In a large bowl, mix the flour, sugar, baking powder, and salt to combine the dry ingredients evenly. In another bowl, whisk the eggs until smooth, then add the melted butter, milk, and vanilla, stirring until everything blends well.

3-Gently stir the wet mixture into the dry ingredients just until combined, keeping some lumps for tender muffins.

4-Fold in the 2 cups of blueberries carefully to avoid crushing them.

5-For the streusel topping, combine the flour, brown sugar, granulated sugar, cinnamon, and salt, then cut in the cold butter until crumbly.

6-Fill the muffin cups with batter and sprinkle about 1 tablespoon of streusel on each.

7-Bake for 18 to 22 minutes until a toothpick comes out clean with a few crumbs attached, then cool on a rack before serving.

8-Store in an airtight container for up to 4 days to keep them fresh.