Blueberry Muffins
1.
Preheat oven to 400 °F. Line a standard muffin tin with 9 paper liners.
2.
In a large bowl, sift together the flour, sugar, baking powder, and salt.
| 180 g | All-Purpose Flour |
| 150 g | Granulated Sugar |
| 2 tsp | Baking Powder |
| 1⁄2 tsp | Table Salt |
3.
In a 2-cup measuring cup, combine the oil, egg, and vanilla extract. Whisk until thoroughly blended, then add enough milk to bring the total liquid volume to the 1-cup mark. Whisk again until well combined.
| 1⁄3 cup | Vegetable Oil |
| 1 each | Eggs |
| 1 tsp | Vanilla Extract |
| 1⁄3 cup | Whole Milk |
4.
Make a well in the center of the dry ingredients. Pour in the wet ingredients and stir with a rubber spatula just until no dry flour remains. The batter will be very thick; do not overmix.
5.
Gently fold the blueberries into the batter until evenly distributed.
| 1 cup | Fresh Blueberries |
6.
Divide the batter among the prepared muffin cups, filling each to the top. The cups will be very full.
7.
Remove streusel from refrigerator and sprinkle about 1 tablespoon over each muffin.
8.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean and tops are golden brown.
9.
Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.