Ingredients:

  • 260g All-Purpose Flour
  • 200g Granulated Sugar
  • 1 tbsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Fine Sea Salt
  • 57g Unsalted Butter, melted
  • 60ml Neutral Oil
  • 2 Large Eggs, room temperature
  • 120g Sour Cream
  • 60ml Whole Milk
  • 2 tsp Pure Vanilla Extract
  • 250g Fresh or Frozen Blueberries
  • 45g All-Purpose Flour (for streusel)
  • 50g Granulated Sugar (for streusel)
  • 30g Cold Butter, cubed
  • 0.5 tsp Cinnamon

Instructions:

  1. Preheat your oven to 200°C and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the 260g flour, 200g sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk the melted butter, oil, eggs, sour cream, milk, and vanilla extract until smooth.
  4. Toss the blueberries in two tablespoons of flour to prevent sinking and bleeding.
  5. Make a well in the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined; do not overmix.
  6. Gently fold in the blueberries. Divide the batter evenly among the 12 muffin cups, filling them to the top.
  7. Prepare the streusel by cutting 30g cold butter into 45g flour, 50g sugar, and cinnamon until it reaches a crumbly texture. Sprinkle over the batter.
  8. Bake at 200°C for the first 5 minutes. Without opening the oven, reduce the heat to 180°C and bake for an additional 15 minutes until a toothpick comes out clean.