Ingredients
Scale
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 large egg
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
- Preheat your oven to 425°F (218°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly. In a small bowl, combine the streusel ingredients: flour, sugar, and cinnamon. Use a fork or pastry cutter to cut the cold butter into the mixture until it resembles coarse crumbs. Set this aside in the refrigerator to keep the butter cold while you prepare the batter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate measuring cup, whisk the oil, egg, milk, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together gently. Do not overmix; the batter should be thick and slightly lumpy. Gently fold in the fresh blueberries until they are evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup nearly to the top. Sprinkle a generous amount of the chilled streusel topping over each muffin. Place the tin in the oven and bake at 425°F for 5 minutes. Then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for another 15 to 20 minutes. A toothpick inserted into the center should come out clean. Let the muffins cool in the tin for 5 minutes before moving them to a wire rack.
- Cook Time: 40 minutes