Ingredients
Scale
- 8 oz all purpose flour (about 1.5 cups)
- 3/4 cup sugar
- 2 tsp baking powder
- pinch of salt
- Zest of 2 lemons
- 1/3 cup vegetable oil
- 1 extra large egg
- 1/3 cup milk
- 2 cups blueberries
- For the Streusel Crumb Topping:
- 1/2 cup sugar
- 2.5 oz flour (1/2 cup)
- 1/4 cup butter
- 1 tsp cinnamon (cinnamon goes beautifully with blueberries)
Instructions
- Preheat the oven to 400 degrees F. Line a muffin tin with paper liners.
- In the meantime, make the streusel crumb topping. Dice up the butter into cubes, and work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps. Chill in the fridge until ready for use.
- For the muffins: Whisk to combine the flour, sugar, salt, baking powder and lemon zest. Take a tbsp of the mixture and toss it with the blueberries. This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom.
- Place the vegetable oil, egg, and milk in a bowl, and whisk to combine. Add that to the flour mixture, and remember, leave lots of lumps. If there aren’t any lumps whenever you are using the muffin method of baking, you have overmixed and invited more gluten (and toughness) to the party than was welcome. Don’t worry, a few lumps will bake out.
- Dump in the blueberries, and fold them in gently. Use a scoop to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops. Bake for 20-22 minutes until a toothpick inserted into the center comes out with no wet batter. Let them cool, and enjoy!
- Prep Time: 15 mins
- Cook Time: 20 mins