Name: Blueberry Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1.5 cups All-purpose flour; 0.75 cup Granulated sugar; 2 tsp Baking powder; 0.5 tsp Salt; 0.33 cup Vegetable oil; 1 Large egg; 0.33 cup Whole milk; 1.5 tsp Vanilla extract; 1 cup Fresh blueberries; 2 tbsp Brown sugar (topping); 2 tbsp All-purpose flour (topping); 1 tbsp Butter, cold (topping); 0.5 tsp Ground cinnamon (topping)

"These bakery-style blueberry muffins feature a tender, buttery crumb and are bursting with juicy, fresh blueberries in every bite. Topped with a delightful cinnamon sugar crunch, they are the ultimate breakfast treat or afternoon snack that tastes like it came straight from a professional pastry shop."

1 Ingredients

Qty	Item
1.5 cups 190 g	All-purpose flour
0.75 cup 150 g	Granulated sugar
2 tsp 10 g	Baking powder
0.5 tsp 3 g	Salt
0.33 cup 80 ml	Vegetable oil
1 1 pc	Large egg
0.33 cup 80 ml	Whole milk
1.5 tsp 7.5 ml	Vanilla extract
1 cup 150 g	Fresh blueberries
2 tbsp 25 g	Brown sugar (topping)
2 tbsp 16 g	All-purpose flour (topping)
1 tbsp 14 g	Butter, cold (topping)
0.5 tsp 1.5 g	Ground cinnamon (topping)

2 Instructions

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with butter.

In a large bowl, whisk together the 1.5 cups of flour, granulated sugar, baking powder, and salt until well combined.

In a separate medium bowl or measuring cup, whisk the vegetable oil, egg, milk, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Use a spatula to fold the mixture together until just combined; the batter should still be slightly lumpy. Do not overmix.

Gently fold in the blueberries until evenly distributed.

In a small bowl, prepare the streusel topping by mixing the brown sugar, 2 tablespoons of flour, cold butter, and cinnamon with a fork until it resembles coarse crumbs.

Divide the batter evenly among the 12 muffin cups. Sprinkle the streusel topping over the top of each muffin.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

·
Avoid overmixing the batter; stopping as soon as the flour disappears ensures a light and fluffy muffin rather than a dense one.
·
Toss your blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom.
·
For the best height, fill your muffin cups almost to the top rather than the standard two-thirds full.
·
If using frozen blueberries, do not thaw them beforehand to avoid turning the entire batter purple.

? Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen berries. Do not thaw them first; add them directly to the batter to prevent bleeding.

How should I store these muffins?

Store them in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.

Why did my muffins turn out dry?

This is usually caused by overbaking or measuring the flour incorrectly. Always spoon flour into the measuring cup rather than scooping with the cup itself.

Can I substitute the oil with butter?

Yes, you can use an equal amount of melted butter. Butter adds a richer flavor, while oil typically results in a moister, softer texture.

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