Blueberry Muffins

local_grocery_store Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, cold, cut into small pieces

restaurant_menu Method

1. 1.Preheat oven to 375°F and line a muffin tin with paper liners.
2. 2.In a medium bowl, whisk together flour, baking powder, and salt.
3. 3.In a large bowl, whisk together sugar, oil, eggs, milk, and vanilla extract until smooth.
4. 4.Add dry ingredients to wet ingredients and stir until just combined. Gently fold in blueberries.
5. 5.In a small bowl, mix together brown sugar, flour, and cinnamon. Cut in butter until mixture is crumbly.
6. 6.Spoon batter into muffin cups and sprinkle streusel topping over each muffin.
7. 7.Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. 8.Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

lightbulb_outline Tips

• chevron_rightIf you don't have fresh blueberries, you can use frozen ones instead. Just be sure to thaw them first and drain any excess liquid.
• chevron_rightFor an extra burst of flavor, add a teaspoon of lemon zest to the batter.
• chevron_rightThese muffins are best eaten the day they're made, but you can store them in an airtight container at room temperature for up to 2 days.