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Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or coconut oil, or line with paper muffin liners.
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Prepare streusel topping by whisking together sugar and flour. Add coconut oil and mix until mixture has a sandy texture.
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In a small bowl, whisk together flour, baking powder and salt and set aside.
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In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined.
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Stir in blueberries.
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Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
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Bake at 350º for 20 to 25 min, (If you use silicone liners, it may take up to 15 minutes longer, just watch them) bake until a tester inserted into the center comes out clean.
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When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.