Ingredients
3 ⅓ cups all-purpose flour, divided
2 cups granulated sugar, divided
non-stick cooking spray
1 ¼ tbsp baking powder
1 tsp sea salt
⅔ cup vegetable oil
2 large eggs
⅔ cup buttermilk
1 tbsp vanilla extract
2 cups fresh blueberries
½ tsp ground cinnamon
¼ cup unsalted butter, chilled and cubed
Preparation
Preheat your oven to 400 degrees F.
While your oven warms up, grease a 12-cup muffin pan with non-stick cooking spray.
In a large mixing bowl, sift together 3 cups of the flour, 1 ½ cups of sugar, baking powder, and salt.
In a medium mixing bowl, whisk together the oil, eggs, buttermilk, and vanilla extract until they are well-combined.
Fold the wet mixture into the sifted flour mixture until evenly incorporated.
Next, gently fold in the blueberries into the batter.
Pour the batter evenly into the greased muffin cups.
In a small bowl, combine the remaining flour and sugar then add cinnamon.
Then add in the butter into the dry mix, stirring until coarse crumbs form.
Sprinkle even amounts of the streusel topping over each muffin.
Bake the muffins in the oven for about 30 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Lower down the temperature to 375 degrees F after 20 minutes.
Once baked, serve muffins warm, and enjoy!
