Blueberry Streusel Muffins

 

Ingredients

Muffin batter:

2 cups (250 g) all-purpose flour

¾ cup (150 g) sugar

2 tsp baking powder

½ tsp salt

½ cup (120 ml) milk

½ cup (120 ml) vegetable oil or melted butter

2 eggs

1 tsp vanilla extract

1½ cups fresh or frozen blueberries

Crumb (streusel) topping:

½ cup (60 g) flour

⅓ cup (65 g) sugar

¼ cup (60 g) cold butter (cubed)

👩‍🍳 Instructions

Preheat oven to 180°C (350°F). Line a muffin tray with paper liners.

Make the streusel:

Mix flour and sugar, then rub in cold butter with your fingers until crumbly. Set aside.

Prepare the batter:

In a bowl, whisk flour, baking powder, salt, and sugar.

In another bowl, mix milk, oil, eggs, and vanilla.

Combine wet and dry ingredients gently (don’t overmix).

Add blueberries:

Fold them in carefully.

Fill muffin cups:

Fill almost to the top (for that bakery-style dome).

Add topping:

Sprinkle a generous amount of streusel on each muffin.

Bake:

Bake for 20–25 minutes until golden and a toothpick comes out clean.

Cool & enjoy 😋

💡 Tips

Toss blueberries in a little flour to prevent sinking.

For extra tall muffins: bake at 200°C for the first 5 minutes, then reduce to 180°C.

You can swap blueberries with chocolate chips or raspberries.