Blueberry Chocolate Chip Muffins

Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
In a medium mixing bowl, whisk together flour, salt, and baking powder. Set aside.
In a large mixing bowl, mix together eggs, melted butter, sugar, vanilla extract, and buttermilk.
Take 1 tablespoon out of the flour mixture and toss it together with the blueberries.
Mix dry ingredients into the wet ingredients and stir gently, just until combined. The batter will be lumpy. Overmixing makes muffins tough.
Gently fold the blueberries and mini chocolate chips into the muffin batter.
Divide batter between the 12 muffin cups in the prepared pan.
Streusel Instructions:
Mix together flour, baking powder, and brown sugar.
Pour in melted butter and mix until crumbles form.
Add in the mini chocolate chips and stir to combine.
Sprinkle the streusel topping over the tops of the muffins. Add a few blueberries to the top of the streusel if you’d like.
Bake for 6-7 minutes at 425°F and then turn the oven down to 350°F and bake an additional 18-20 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.
Cool muffins in the pan for about 5 minutes and then move them to a cooling rack to finish cooling.
For optional drizzle, stir together glaze ingredients until smooth. Drizzle over the tops of the muffins.