Ingredients
Muffin batter:
2 cups (250 g) all-purpose flour
¾ cup (150 g) sugar
2 tsp baking powder
½ tsp salt
½ cup (120 ml) milk
½ cup (120 ml) vegetable oil or melted butter
2 eggs
1 tsp vanilla extract
1½ cups fresh or frozen blueberries
Crumb (streusel) topping:
½ cup (60 g) flour
⅓ cup (65 g) sugar
¼ cup (60 g) cold butter (cubed)
👩🍳 Instructions
Preheat oven to 180°C (350°F). Line a muffin tray with paper liners.
Make the streusel:
Mix flour and sugar, then rub in cold butter with your fingers until crumbly. Set aside.
Prepare the batter:
In a bowl, whisk flour, baking powder, salt, and sugar.
In another bowl, mix milk, oil, eggs, and vanilla.
Combine wet and dry ingredients gently (don’t overmix).
Add blueberries:
Fold them in carefully.
Fill muffin cups:
Fill almost to the top (for that bakery-style dome).
Add topping:
Sprinkle a generous amount of streusel on each muffin.
Bake:
Bake for 20–25 minutes until golden and a toothpick comes out clean.
Cool & enjoy 😋
💡 Tips
Toss blueberries in a little flour to prevent sinking.
For extra tall muffins: bake at 200°C for the first 5 minutes, then reduce to 180°C.
You can swap blueberries with chocolate chips or raspberries.