Bakery Style Blueberry Muffins

• 3 cups All-purpose Flour, Plus 1 Tablespoon For Coating Blueberries
• 1 Tablespoon Baking Powder
• 1 teaspoon Cinnamon
• 1/2 teaspoons Salt
• 3/4 cups White Sugar
• 1/4 cups Light Brown Sugar, Packed
• 2 Eggs
• 1 cup Milk (I Used 2 %)
• 1/2 cups Melted Coconut Oil
• 1-1/2 teaspoon Vanilla Extract
• 1-1/2 cup Fresh Or Frozen Blueberries
• FOR THE CINNAMON STREUSEL:
• 1/4 cups White Sugar
• 1/4 cups Light Brown Sugar, Packed
• 1 teaspoon Cinnamon
• 3/4 cups All-purpose Flour
• 6 Tablespoons Cold Unsalted Butter, Diced

1. Preheat oven to 425u0b0F. Line a 12-count muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
2. In a large bowl, combine all-purpose flour, baking powder, cinnamon, and salt. Set aside.
3. In a medium bowl, beat white sugar, brown sugar and eggs with an electric hand mixer or stand mixer with fitted paddle attachment. Mix in milk, coconut oil, and vanilla extract. Stir wet ingredients into flour mixture until just combined. Set aside.
4. In a small bowl, toss blueberries with 1 tablespoon of all-purpose flour. Fold blueberries into batter.
5. Spoon batter into prepared muffin tins, filling almost to the top. Set aside.
6. To make the cinnamon streusel, in a medium bowl, combine white sugar, brown sugar, flour, and cinnamon. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse sand.
7. Sprinkle streusel evenly over tops of muffin batter. Bake for 5 minutes at 425u0b0F, then, without opening oven door, lower temperature to 375u0b0F and bake for about 18-20 minutes, or until toothpick inserted into center of muffin comes out clean.
8. Remove from oven and let cool for 10 minutes in pan. Then, move to a wire rack to cool completely. Enjoy!

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Taken from tastykitchen.com/recipes/breads/bakery-style-blueberry-muffins/ (may not work)