Step 1

Preheat the oven to 375°F.

Step 2

For the streusel topping, add the flour, brown sugar, cubed butter, and salt to a mixing bowl. Toss to combine. Use your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs. Let sit in the refrigerator.

Step 3

For the blueberry muffins, combine the butter and sugar in the bowl of a stand mixer. Use a paddle attachment to cream them together until smooth, about 3 minutes, scraping down the bowl as needed. Mix in 1 egg at a time. Add the vanilla extract.

Step 4

In a separate mixing bowl, add the flour, baking powder, and salt. Whisk to combine. Alternate adding the dry ingredients and the heavy cream to the mixer in 3 additions each. Fold in the blueberries.

Step 5

Line a 12-cup muffin pan with tall liners. Evenly distribute the batter into the pan, approximately ¼ cup per muffin. Mound the streusel over top each one. Place a few extra blueberries onto the streusel.

Step 6

Bake for 38-40 minutes, or until golden and cooked through. Let cool for 5-10 minutes in the pan. Serve warm or at room temperature with a slather of softened butter.