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Blueberry Muffins with Streusel Topping

Blueberry Muffins with Streusel Topping


  • 1 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • About 1/3 cup milk
  • 1 1/4 cup of frozen blueberries (thawed)
  • Streusel topping:
  • 1/4 cup white sugar
  • 2.5 tablespoons of flour plus 1 teaspoon
  • 2 tablespoons of room temp unsalted butter
  • 3/4 teaspoon ground cinnamon


  1. Preheat oven to 400F
  2. Line muffin tin with paper liners
  3. In large bowl combine 1 1/2 cup of flour, 3/4 cup of sugar, salt and baking powder
  4. In a liquid 1 cup measuring cup add 1/3 cup oil, add into the measuring cup the egg and vanilla, whisking lightly with fork
  5. Now fill the measuring cup up to the 1 cup mark with the cold milk and mix
  6. Combine the wet ingredients into the dry mixing lightly
  7. Fold in the blueberries
  8. Pour mixture into muffin pan with paper liners
  9. For the streusel topping, mix the sugar, flour, cinnamon and butter in small bowl with fork or with clean fingers ( I always start with the fork and finish with my hands)
  10. Top each muffin with the streusel topping
  11. Bake at 400F for about 22-24 minutes
  • Prep Time: 10 mins
  • Cook Time: 24 mins
  • Category: Breakfast