Blueberry Streusel Muffins

What you'll need for the Streusel:

• 3/4 cup (95 g) all-purpose flour
• 1/2 cup (100 g) packed brown sugar
• 2 tsp (4 g) cinnamon
• 6 Tbsp (85 g) cold butter, cubed or grated

What you'll need for the Muffins:

• 1/2 cup (115 g) salted butter, melted
• 1/2 cup (120 ml) real maple syrup
• 2 tsp (10 ml) vanilla extract
• 1/2 cup (120 ml) buttermilk
• 1/2 cup (120 g) plain Greek yogurt
• 2 large eggs
• 2 cups (240 g) all-purpose flour
• 2 1/2 tsp (10 g) baking powder
• 1/2 tsp (2 g) baking soda
• 1/2 tsp (1 g) cinnamon
• 1/2 tsp (3 g) kosher salt
• 1 1/2 cups (225 g) fresh blueberries
• 1/3 cup (110 g) Wild Blueberry Preserves

How to make: 

1. Preheat the oven to 350°F (175°C). Line 12-16 muffin tins with paper liners.
2. In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.
3. In a large mixing bowl, whisk together the melted butter, maple syrup, vanilla, buttermilk, Greek yogurt, and eggs until smooth. Add the flour, baking powder, baking soda, cinnamon, and salt, and mix until just combined. Gently fold in the blueberries and Wild Blueberry Preserves, being careful not to overmix. You’re aiming for a blueberry swirl look.
4. Divide the batter among the prepared muffin tins. Evenly sprinkle the streusel over the batter. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. 
5. Serve warm or at room temperature.