Ingredients
Scale
- 2 cups All-purpose flour
- 1/2 cup Granulated sugar
- 1/2 cup Light brown sugar, packed
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1 large Egg, room temperature
- 1/2 cup Whole milk, room temperature
- 1/2 cup Vegetable oil (or melted butter)
- 1 teaspoon Vanilla extract
- 1 1/2 cups Fresh blueberries (tossed in 1 tsp flour)
- 1/2 cup All-purpose flour
- 1/4 cup Granulated sugar
- 1/4 cup Cold unsalted butter, cubed
- 1/2 teaspoon Ground cinnamon
Instructions
- Preheat your oven to 425°F (218°C). Grease a jumbo 6-count muffin tin thoroughly with non-stick spray or line it with jumbo paper liners. Set the tin aside while you prepare the batter.
- In a small bowl, combine the 1/2 cup flour, 1/4 cup sugar, and cinnamon. Add the cold, cubed butter. Use a fork or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Keep this in the refrigerator until you are ready to use it to keep the butter cold.
- In a large mixing bowl, whisk together the 2 cups of flour, granulated sugar, brown sugar, baking powder, and salt. Ensure there are no large lumps of brown sugar. Create a well in the center of the mixture to make room for the wet ingredients.
- In a medium bowl, whisk the egg, milk, oil, and vanilla extract until well combined. Pour this liquid mixture into the well of the dry ingredients. Use a spatula to gently fold the ingredients together. Stop mixing as soon as no streaks of dry flour remain. Overmixing leads to tough muffins, so keep it light!
- Gently fold in the floured blueberries using a rubber spatula. Distribute the batter evenly among the 6 jumbo muffin cups. The cups should be very full, almost reaching the top. Sprinkle a generous amount of the prepared streusel topping over each muffin, pressing it down slightly so it sticks.
- Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 20-25 minutes. A toothpick inserted into the center should come out clean. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack.
- Cook Time: 45 minutes