Preheat your oven to 400 degrees Fahrenheit

Mix up the dry ingredients: Get out a large mixing bowl and add all of the dry ingredients except to the blueberries to it. Whisk all of these ingredients together until they are incorporated. Next, add in the blueberries and mix them into the dry ingredients. Doing this should coat the blueberries with enough flour so that they don’t sink to the bottom.

Mix up wet ingredients: Get out another mixing bowl and add all of the wet ingredients to it. Then use a whisk to mix them all together.

Combine dry and wet ingredients to make the batter: Add the wet ingredients to the dry ingredients and use a spatula to mix them together. Don’t over mix them, just keep going until everything is incorporated and you have a uniform batter. Then let the batter sit and rise for 15 minutes.

Make Streusel topping: While the batter is rising let’s make the streusel topping. Get out a small bowl and add sugar, flour, cinnamon, and butter to it. Then use either your hands or better yet a pastry cutter to mix everything together until you have small crumbs.

Get the muffins ready for baking: Get out either one 12 cup muffin tin or two 6 cup muffin tins. Then place muffin cups into each recess, and pour enough of the muffin batter into each cup so that it just about fills them. Finish these off by sprinkling the streusel topping over each of the muffins.

Place the muffins in your oven and bake them for 15 to 20 minutes. You will know they are done when the tops are set and golden, and they pass the toothpick test.

When the blueberry muffins are done, take them out and let them cool in the tin for 5 minutes. Then carefully take them out of the tin and let them cool on some racks for 10 minutes before eating.