Ingredients:

  • 3 cups All-Purpose Flour (split use)
  • 1 cup Granulated Sugar (split use)
  • 2 tablespoons packed Light Brown Sugar
  • 10 tablespoons Unsalted Butter (split use, cold and melted)
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 1 large Egg (room temperature)
  • 1/2 cup Buttermilk (cold)
  • 1/2 teaspoon Vanilla Extract
  • 1/4 cup Neutral Oil (e.g., Vegetable oil)
  • 1 3/4 cups Fresh Blueberries (or frozen, unthawed)
  • 1/4 teaspoon Ground Cinnamon

Instructions:

  1. Prepare the Streusel: Combine all streusel ingredients (50g cold diced butter, sugars, 1/2 cup flour, cinnamon, and salt) in a small bowl. Rub the butter into the dry ingredients until coarse crumbs form. Chill immediately.
  2. Preheat the Oven: Set the oven temperature to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
  3. Prep the Berries: Gently toss the blueberries with 1 tablespoon of flour in a small bowl. This coating prevents them from sinking.
  4. Combine Dry Ingredients: In a large bowl, whisk together the 2 1/2 cups of flour, 3/4 cup + 2 Tbsp sugar, baking powder, baking soda, and 1 teaspoon salt.
  5. Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, egg, vanilla extract, 6 tablespoons melted butter, and oil until fully combined.
  6. The Crucial Combination: Pour the wet mixture into the dry ingredients. Stir gently using a rubber spatula until just combined. Stop mixing immediately when most of the flour has disappeared; a few small lumps are desirable to ensure a tender crumb.
  7. Fold in Berries: Gently fold the flour-coated blueberries into the batter in two or three slow turns.
  8. Scoop the Batter: Distribute the batter evenly among the 12 muffin cups, filling them nearly to the top.
  9. Add the Topping: Crumble the chilled streusel generously over the top of each muffin.
  10. The High Heat Blast: Place the muffins in the preheated 425°F (220°C) oven and bake for 6 minutes.
  11. Lower the Heat: Without opening the oven door, immediately reduce the temperature to 350°F (175°C) and continue baking for another 16–19 minutes, or until a skewer inserted into the center comes out clean.
  12. Cooling: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.