Ingredients
Method
- Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
- Combine streusel flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter using fingers or a pastry blender until the mixture resembles coarse crumbs, then set aside.
- Whisk together 1 3/4 cups flour, granulated sugar, baking powder, and salt in a large bowl.
- Whisk melted butter, egg, milk, and vanilla extract in a separate medium bowl until combined.
- Pour wet ingredients into dry ingredients and mix gently with a spatula until just combined, being careful not to overmix.
- Fold blueberries gently into the batter, ensuring frozen berries are not thawed before use.
- Divide batter evenly among the 12 muffin cups, filling each approximately two-thirds full.
- Sprinkle prepared streusel topping evenly over the batter in each cup.
- Bake at 400°F (200°C) for 5 minutes, then reduce heat to 375°F (190°C) and bake for an additional 15 to 18 minutes until a toothpick comes out clean.
- Cool muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Mixing Technique: I learned the hard way that a few lumps in the batter are actually your friend because overworking the flour leads to a tough, rubbery muffin instead of that tender bakery