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Ingredients (15)

• 2 cups all-purpose flour
• 1 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup butter melted
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 2 cups (1 pint) fresh blueberries washed, drained, and picked-over, or frozen (see note 1)
• 1/4 cup all-purpose flour
• 2 tablespoons brown sugar packed
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons butter cold

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Instructions (4 steps)

1. Preheat oven to 400 degrees. Prepare a muffin pan with cupcake liners. In a large bowl, sift together 2 cups flour, 1 cup sugar, baking powder, and 1/2 teaspoon salt. Set aside.
2. In a medium bowl, whisk eggs until smooth. Add the 1/2 cup melted butter, milk, and vanilla, and whisk until combined. Add egg mixture to flour mixture and stir until combined. (Dough will be lumpy.) Fold in blueberries.
3. To prepare the streusel topping, in a medium bowl combine 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons granulated sugar, cinnamon, and 1/8 teaspoon salt. Using a pastry cutter, cut in butter until topping is crumbly and coarse.
4. Fill prepared muffin cups with batter. Top each muffin with streusel topping, about 1 tablespoon each. Bake until a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 18 to 22 minutes. Cool muffins on a rack for several minutes before removing from pan. Cool completely and store in an airtight container, up to 4 days.

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Ingredients (9)

• 1 ½ cups (195g) all-purpose flour, spooned and leveled
• 3/4 cup (150g) granulated sugar, plus 1 tablespoon for muffin tops
• 2 teaspoons baking powder, we prefer aluminum-free
• 1/4 teaspoon fine sea salt
• 1/3 cup (80ml) vegetable oil, safflower oil, or avocado oil
• 1 large egg
• 1/3 cup (80ml) milk or non-dairy milk, use more as needed
• 1 ½ teaspoons vanilla extract
• 6 to 8 ounces fresh or frozen blueberries, generous 1 cup

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Instructions (5 steps)

1. Preheat oven and prep pan: Preheat the oven to 400°F (204°C). Line muffin cups with paper liners (8 for big muffins, 10 for standard, or 22 for mini muffins). Lightly grease or spray the tops of the muffin tin with oil to prevent the oversized tops from sticking (high-quality nonstick pans may not require this).
2. Prepare the dry ingredients: In a large bowl, whisk the flour, sugar, baking powder, and salt.
3. Prepare the wet ingredients: Choose a measuring jug that holds at least 1 cup. Add the oil to the jug, and then crack in the egg. Pour in enough milk to reach the 1-cup line on the jug (this should be about 1/3 cup of milk). Add the vanilla extract and whisk until everything is combined.
4. Make the batter: Add the wet ingredients to the bowl with the dry ingredients. Stir gently until the batter comes together. Gently fold in the blueberries. Be careful not to overmix! The batter will be thick (see tips below).
5. Bake the muffins: Divide the batter between muffin cups. If making big-topped muffins, the batter will come to the tops of the paper liners. Sprinkle a little sugar on top of each muffin. Bake muffins for 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.

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Ingredients (12)

• 1.5 cups all-purpose flour
• 0.75 cup white sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.33333334326744 cup vegetable oil
• 1 egg
• 0.33333334326744 cup milk, or more as needed
• 1 cup fresh blueberries
• 0.5 cup white sugar
• 0.33333334326744 cup all-purpose flour
• 0.25 cup butter, cubed
• 1.5 teaspoons ground cinnamon

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Instructions (8 steps)

1. Gather all ingredients.
2. Preheat the oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper liners.
3. To make the muffins: Whisk flour, sugar, baking powder, and salt together in a large bowl.
4. Pour oil into a small liquid measuring cup. Add egg and enough milk to reach the 1-cup mark; stir until combined.
5. Pour into flour mixture and mix just until batter is combined. Fold in blueberries; set batter aside.
6. To make the crumb topping: Combine sugar, flour, butter, and cinnamon in a small bowl. Mix with a fork until crumbly.
7. Spoon batter into the prepared muffin cups, filling right to the top. Sprinkle with crumb topping.
8. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Enjoy!

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