Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) light brown sugar, packed
  • 3 tbsp (42g) unsalted butter, melted
  • 1 tsp ground cinnamon
  • 1 pinch salt
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240g) full-fat sour cream
  • 1/2 cup (120ml) vegetable oil
  • 1 tbsp vanilla extract
  • 1.5 cups (225g) fresh or frozen blueberries

Instructions:

  1. Mix the 65g flour, 100g brown sugar, 1 tsp cinnamon, and salt in a small bowl. Pour in the 42g melted butter and stir with a fork until it looks like wet, clumpy sand.
  2. Whisk the 250g flour, 200g sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl. Ensure there are no large lumps of baking powder until the mixture looks uniform and light.
  3. In a separate medium bowl, whisk the 2 eggs, 240g sour cream, 120ml oil, and 1 tbsp vanilla. Whisk vigorously until the mixture is completely smooth and pale yellow.
  4. Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just a few streaks of flour remain.
  5. Gently fold in the 225g blueberries. Stop mixing until the berries are evenly distributed but not crushed.
  6. Divide the batter between the 12 muffin cups. They should be nearly full. This is key for the high dome. Top each muffin generously with the streusel until the batter is completely covered by crumbs.
  7. Bake at 200°C for 5 minutes, then reduce the heat to 180°C (without opening the door) for another 13-15 minutes. Bake until the tops are golden and a toothpick comes out clean.
  8. Let the muffins sit in the tin for 5 minutes. Then, move them to a wire rack until they are cool enough to handle.