Bakery-style blueberry muffins with streusel topping

Toss the blueberries in a little of the flour meant for the batter and set aside.

Whisk eggs and sugar with a handheld electric whisk until pale; stream in the neutral oil so it combines well.

Add buttermilk, vanilla and the dry ingredients and mix just to combine; do not overmix or the muffins will be tough and heavy.

Stir in the floured blueberries; the flour keeps them from sinking to the bottom.

Mix flour, sugar and cinnamon, then cut in cold butter with a pastry cutter or fingers to make a streusel topping.

Fill the muffin tin and top with the streusel.

Bake at 375 for 22 minutes, until golden brown; lower than the written recipe's temperature so they bake more evenly.