Using dried blueberries versus fresh berries keeps your batter from turning green, which makes for a delicious, picture-perfect muffin.
Preheat oven to 340 degrees.
Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).
Make the streusel topping:
In a small bowl, measure flour, sugar and cinnamon, cut butter in with a fork until crumbly.
Measure all dry ingredients into a large bowl. Set aside.
For the Muffins:
In a medium bowl, whisk together wet ingredients milk, oil, butter, vanilla and eggs until well combined.
Add wet ingredients to dry ingredients and stir until just combined.
Stir in dried Natural California Sun Dried Blueberries.
Divide equally into prepared muffin tin.
Spoon streusel over muffins.
Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through.
Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack, and cool 5 more minutes before serving.