Blueberry Muffins
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Ingredients
For the Streusel
- 50 grams (1⁄4 cup) granulated sugar
- 25 grams (about 2 heaping tablespoons) all-purpose flour
- 2 tablespoons butter, cubed
- 2 tablespoons sliced almonds (optional)
- Pinch of salt
For the Muffins
- 180 grams (1 1⁄2 cups) all-purpose flour
- 150 grams (3⁄4 cup) granulated sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon fine salt
- 1⁄3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1⁄3 cup whole milk, or more as needed
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400 °F.
- Line 9 muffin cups with paper liners.
Making the Streusel
- Combine butter, sugar, flour, almonds (if using), and salt in a small food processor.
- Pulse until the mixture resembles coarse crumbs.
Making the Muffins
- Wash and dry blueberries, place in a small bowl, and sprinkle with a little flour. Toss to coat.
- Sift flour, sugar, baking powder, and salt into a large bowl.
- Combine oil, egg, and vanilla in a measuring cup and add enough milk to reach 1 cup. Mix well.
- Pour wet ingredients into dry ingredients and gently mix until almost, but not quite combined. Batter will be very thick.
- Carefully fold in blueberries. Try not to break too many.
Baking the Muffins
- Spoon batter into prepared muffin cups, filling almost to the top.
- Spoon streusel over the tops, about 1 heaping tablespoon per muffin.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.