Sweet blueberry muffins with a buttery streusel crumb topping. Perfect for a holiday morning.
Ingredients
- For the muffins
1/4 cup butter, melted
1/4 cup vegetable oil (corn, canola, sunflower, etc.)
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen blueberries (do not defrost)
- For the streusel
1/3 cup granulated sugar
2/3 cup all-purpose flour
1/8 teaspoon salt
4 tablespoons butter, melted
Directions
- Make the muffins
- Preheat oven to 375F. Line muffin tins with muffin cups. In a large mixing bowl, beat together the butter, oil, and sugar with a fork until smooth. Stir in the eggs, vanilla, and milk and until combined, set aside. In another bowl, stir together the flour, baking powder and salt. Stir the flour mixture into the butter mixture until just combined (do not over-mix). Carefully fold in the blueberries. Fill each baking cup 3/4 full.
- Make the streusel
- For the streusel, stir together the sugar, flour, salt, and melted butter. Simply toss this mixture with a fork rather than beating it with an electric mixer because it’s important for it to remain crumbly. Sprinkle evenly on top of the muffin batter.
- Bake
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Cool for 5-10 minutes in the pan before transferring to a wire rack to cool completely.
