Blueberry Streusel Muffins Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the streusel topping:</li><li class="ingredients-single-item">75g all-purpose flour</li><li class="ingredients-single-item">70g granulated sugar</li><li class="ingredients-single-item">50g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the muffins:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">120ml milk</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 1 lemon (optional)</li><li class="ingredients-single-item">225g fresh blueberries (or frozen, unthawed)</li><li class="ingredients-single-item">1 tbsp all-purpose flour (for coating blueberries)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Paper muffin liners</li><li class="equipment-single-item">Ice cream scoop or large cookie scoop</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners. Position your oven rack in the middle position for even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>First, prepare the streusel topping. In a medium bowl, combine the 75g flour, 70g sugar, cinnamon, and pinch of salt. Add the cold cubed butter and use your fingertips to work it into the dry ingredients until you have a crumbly mixture with pea-sized chunks. The butter should remain cold throughout this process to create those desirable crumbly clusters. Place the streusel in the refrigerator while you prepare the muffin batter.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a small bowl, toss the blueberries with 1 tablespoon of flour until lightly coated. This coating helps prevent the berries from sinking to the bottom of your muffins during baking and also helps prevent the berry juice from bleeding too much into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, whisk together the 250g flour, 150g sugar, baking powder, and salt until well combined. Make a well in the center of these dry ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate medium bowl, whisk together the vegetable oil, milk, eggs, vanilla extract, and lemon zest (if using) until thoroughly combined. The oil in this recipe (rather than butter) ensures a moist crumb that stays tender for days.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the wet ingredients into the well you created in the dry ingredients. Using a spatula, gently fold the mixture together until just combined - you should still see some streaks of flour. Overmixing activates the gluten in the flour, which can result in tough, dense muffins, so mix until barely incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add the flour-coated blueberries to the batter and fold in very gently with just a few strokes. Some streaks of flour are perfectly fine and will bake out. Your batter will be quite thick – this is exactly what you want for tall, domed muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Use an ice cream scoop or large spoon to divide the batter evenly among the muffin cups, filling each about 3/4 full. The scoop helps ensure even-sized muffins that will bake at the same rate.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the streusel from the refrigerator and generously sprinkle it over each muffin, gently pressing it down slightly so it adheres to the batter. Don't be shy with the streusel – the more uneven and craggy the top, the more delicious texture your finished muffins will have.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake in the preheated oven for 5 minutes at 190°C (375°F), then, without opening the oven door, reduce the temperature to 180°C (350°F) and continue baking for 15-17 minutes more, or until a toothpick inserted into the center comes out with just a few moist crumbs. This initial high heat helps create that beautiful domed top that's characteristic of bakery-style muffins.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. The muffins may be delicate while still hot, so handle them gently. For the best flavor experience, enjoy one while still warm, when the contrast between the tender crumb and crunchy streusel is most pronounced!</li></ol>