Amazing Blueberry Streusel Muffins in 30 Min: Fail-Proof

• servings: 12 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 cup Blueberries, fresh

1 Egg, large

2 tsp Baking powder

1/4 cup Brown sugar, packed light

2 cups Flour

3/4 cup Granulated sugar

1/4 tsp Salt

1 tsp Vanilla extract

1/4 cup Vegetable oil

1/4 cup Butter, unsalted

1/2 cup Milk

Directions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.

To make the streusel topping, combine the flour, granulated sugar, and brown sugar in a medium bowl. Add the cold cubed butter. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Set aside.

In a large bowl, whisk together the 1 1/2 cups flour, 1/2 cup granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk the egg, milk, vegetable oil, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Do not overmix; a few lumps are fine.

Gently fold in the fresh blueberries.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Sprinkle a generous amount of the streusel topping over the top of each muffin.

Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown.

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