Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups all purpose flour
  • 3/4 cups granulated sugar
  • 1/2 tsp table salt
  • 2 tsp. baking powder
  • 1/3 cup canola or olive oil
  • 1 large egg (room temp, beaten)
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • about 1/3 cup whole milk
  • 1 1/2 cups fresh blueberries (or more, if you want!)
  • 1/2 cup brown sugar (packed)
  • 1/3 cup all purpose flour
  • 1/4 cup salted butter (cold and cubed)
  • 2 tsp ground cinnamon

Instruction

  • Streusel: Make the streusel by combining all streusel ingredients in a bowl. Mix with a fork until mixture resembles coarse, lumpy sand. Keep chilled while you make muffins.
  • Preheat: set oven to 400F, with rack on lower middle position. Line standard muffin tins with 8 paper liners.
  • Whisk: in a large bowl, add flour, sugar, salt, and baking powder, whisking to combine well.
  • Measure: in a 1-cup measuring cup, add the oil, egg, vanilla extract, lemon juice, and enough milk to reach 1-cup.
  • Combine: gradually combine oil mixture with the flour mixture, folding batter together with a rubber spatula, just until batter remains a little lumpy and most of the dry ingredients are moistened (a few little dry streaks are fine). Do not over-mix. Gently fold in the blueberries.
  • Fill: fill lined muffin cups right up to the top. Sprinkle with your prepared streusel topping. Place baking sheet underneath muffin tin, in case of any spillage.
  • Bake: bake 20-25 min or just until a toothpick inserted in middle comes out almost clean, with a few tender crumbs attached.
  • Cool: place muffin pan on a cooling rack and let cool in the pan.