These blueberry muffins are delicious and fun! How great would it be to serve these at a brunch? The tart berries and sweet streusel are a match made in heaven. You could always mix up the berries too. These are delicious fresh out of the oven with a pat of butter.
Serving Size: 12
For the Muffins:
2 cups flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries
3/4 cup milk
1/4 cup vegetable oil
For the Streusel Topping:
1/4 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
2 tablespoons cold butter
Preheat the oven to 400 degrees.
Line a muffin pan with muffin liners.
In a large bowl, whisk together the milk, oil, and egg.
Add the flour, sugar, baking powder and salt and stir until there are no lumps. Fold in the blueberries with a spatula.
In a small bowl make the struesel.
Mix the flour, brown sugar and cinnamon.
Cut in the butter.
Using a large scoop, fill the muffin cups evenly.
Top each muffin with one tablespoon of struesel.
Bake the muffins for 20 to 25 minutes, until golden brown.
Take the muffins from the pan and gently place them on a cooling rack.
Serve warm with butter.