Ingredients:

  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (45g) all-purpose flour
  • 1/4 cup (55g) unsalted butter, cold and cubed
  • 1 1/2 tsp (4g) ground cinnamon
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 tsp (3g) fine sea salt
  • 2 tsp (8g) baking powder
  • 1/3 cup (80ml) neutral oil (canola or vegetable)
  • 1 large egg, room temperature
  • 1/3 cup (80ml) full-fat sour cream or Greek yogurt
  • 1/3 cup (80ml) whole milk
  • 1 1/2 cups (225g) blueberries (frozen or fresh)
  • 1 tsp (5ml) pure vanilla extract

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners.
  2. Prepare the shattering streusel: In a small bowl, combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup cubed cold butter, and 1 1/2 tsp cinnamon. Use a fork or fingers to rub the butter into the dry ingredients until it resembles coarse, sandy crumbs. Chill in the refrigerator.
  3. Whisk dry ingredients: In a large bowl, whisk together 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder until well combined and free of clumps.
  4. Mix wet ingredients: In a separate medium bowl, whisk together the neutral oil, egg, sour cream, milk, and vanilla extract until smooth.
  5. Combine: Pour the wet ingredients into the dry ingredients. Use a silicone spatula to fold gently until just combined; do not overmix.
  6. Add fruit: Gently fold in the blueberries. If using frozen, do not thaw before adding to prevent staining the batter.
  7. Assemble: Divide the batter evenly among the 12 muffin cups. Retrieve the streusel from the fridge and top each muffin generously.
  8. Bake: Bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 18-20 minutes or until a toothpick comes out clean. Total cook time is approximately 25 minutes.