1-Preheat oven and prepare pan: Start by preheating your oven to 400 degrees and lining a muffin pan with cupcake liners to ensure easy removal later.

2-Mix dry ingredients in a large bowl: In a large bowl, mix together 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, and ½ teaspoon salt to form the dry base.

3-Whisk wet ingredients in another bowl: In a separate bowl, whisk 2 eggs until smooth, then stir in ½ cup melted butter, ½ cup milk, and 1 teaspoon vanilla extract for a creamy wet mixture.

4-Combine mixtures gently: Combine the wet and dry ingredients, stirring until just mixed the batter will be lumpy, which is perfect for tender muffins.

5-Fold in blueberries and add streusel: Gently fold in 2 cups blueberries to distribute them evenly without breaking them apart. For the streusel topping, mix ¼ cup flour, 2 tablespoons packed brown sugar, 2 tablespoons granulated sugar, ¼ teaspoon cinnamon, and ⅛ teaspoon salt, then cut in 2 tablespoons cold butter until crumbly. Fill the muffin cups with batter, top each with about 1 tablespoon of streusel,

6-Bake and cool: bake for 18 to 22 minutes until a toothpick comes out clean with a few crumbs. Let them cool on a rack before storing in an airtight container for up to 4 days.