These Big Blueberry Muffins are as good, if not better, than the ones you’d get at a bakery. They are bursting with fresh berries, tender and moist, and topped with a crunchy streusel.
- 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!)
For the Streusel:
- 1/2 cup brown sugar, packed
- 1/3 cup all purpose flour
- 1/4 cup salted butter, cold and cubed
- 2 tsp ground cinnamon
- 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.
Recipe is for standard-sized muffin tin. Yields 8 muffins.
Streusel can be made a day or two in advance and kept covered/chilled until ready to use.
- Category: breakfast, brunch
- Method: baking
- Cuisine: American
Keywords: blueberry muffins