• ¾ C LALA^® Crema
• 1 ¾ C all-purpose flour
• 2 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 2 eggs
• ¾ C white sugar
• 6 tbsp butter, melted and cooled
• ½ tsp vanilla
• 1 C fresh blueberries

• ⅓ C flour
• ¼ C white sugar
• 1 tbsp brown sugar (packed)
• Pinch of salt
• 2 tbsp butter, melted and cooled

Preheat oven to 425°F.

Line a 12-cup muffin tin with paper muffin cups.

In a small bowl, combine the streusel dry ingredients. Drizzle in the cooled butter and mix together gently with a fork until the texture is sandy and clumpy. Set streusel aside.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a medium bowl, beat together the eggs and sugar until smooth.

Add the LALA® Crema, melted butter, and vanilla to the egg mixture and mix well.

Add the wet ingredients to the dry and stir to combine, being careful not to overmix. The batter will be thick.

Gently fold the blueberries into the batter.

Divide the muffin batter between the 12 prepared muffin cups. A cookie scoop works very well for this!

Sprinkle streusel on top of each muffin and press in gently.

Bake muffins at 425°F for 5 minutes, then lower heat to 375°F and continue baking until done in the center, about 20-24 minutes. Check for doneness by inserting a toothpick into the center – it should come out clean or just with a few crumbs.

Let cool in the tins for a few minutes, then finish cooling on a rack.