Blueberry Muffins Recipe with Streusel Topping

Pour all-purpose flour, granulated sugar, salt, and baking powder into a large bowl and whisk together. Make sure any all-purpose flour clumps are broken up.

In a smaller bowl, add vegetable oil, one egg, milk, and vanilla extract and whisk together until all of the ingredients are combined.

Pour the wet mixture into the dry mixture and whisk together, scraping down the sides as necessary. Fold in fresh or frozen blueberries to the mixture, making sure you do not over mix the blueberries since this will result in a bluish gray batter. As soon as you start to see color in the mixture, stop mixing.

To make the crumb topping, add all-purpose flour, granulated sugar, brown sugar, and cold unsalted butter and mix by hand or using a pastry cutter. Mix until it starts to form crumbs.

This muffin recipe will make 10 medium sized muffins, so pour water into the two muffin cups that will not be used on the muffin pans. This helps bake the blueberry muffins evenly. Line the muffin pan with muffin liners or grease the cups if you choose not to use muffin cup liners.

Add the batter to each muffin cup and try to fill each one as evenly as possible. Then add the crumb topping to the top of each muffin, covering it completely.

Bake in a 400 degree preheated oven for about 12 to 15 minutes.

Equipment Needed

Spice Level:

Dietary