Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup vegetable oil
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups mixed berries (blueberries, raspberries, and blackberries)
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease them well with non-stick spray. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In a separate large bowl, whisk the egg, oil, milk, and vanilla extract until well combined. In a small bowl, prepare the streusel by mixing the flour, brown sugar, and cinnamon. Cut the cold butter into the mixture using a fork or pastry cutter until it resembles coarse crumbs.
- Gently fold the dry ingredients into the wet ingredients using a spatula. Stop mixing just as the flour streaks disappear to avoid a tough muffin. Carefully fold in the mixed berries. Divide the batter evenly among the 12 muffin cups. Generously sprinkle the prepared streusel topping over each muffin, pressing it down slightly so it sticks. Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely. Serve these warm with a pat of salted butter or enjoy them at room temperature. They look beautiful served on a rustic wooden platter for a breakfast spread.
- Cook Time: 37 minutes