¼cup(56 g) unsalted butterat room temperature or melted and cooled
¼cup(60 ml) neutral tasting oilcanola or vegetable work well
2large eggsat room temperature
1teaspoonvanilla extract
1 ½cupsblueberriesfresh or frozen
For the Topping:
¼cup(50 g) light brown sugar
3tablespoons(24 g) all-purpose flour
½teaspoonground cinnamon
2tablespoons(29 g) unsalted buttermelted
Instructions
To Make the Muffins:
Preheat the oven to 425°F, and lightly grease a muffin pan or line with paper liners. Set aside.
Whisk together the flour, sugar, baking powder, and salt in a large bowl.
2 ¼ cups (280 g) all-purpose flour, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, ½ teaspoon salt, 1 tablespoon baking powder
In a separate small bowl, combine the milk, butter, oil, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and stir until a few dry streaks remain.
1 cup (240 ml) whole milk, ¼ cup (56 g) unsalted butter, ¼ cup (60 ml) neutral tasting oil, 2 large eggs, 1 teaspoon vanilla extract
Fold in the blueberries, and divide the batter evenly between the muffin cups (about ⅔ to ¾ full).
1 ½ cups blueberries
To Make the Topping:
In a small bowl, stir together the brown sugar, flour, cinnamon, and melted butter. Sprinkle the mixture over the muffin batter and press it in gently to ensure it sticks.
¼ cup (50 g) light brown sugar, 3 tablespoons (24 g) all-purpose flour, ½ teaspoon ground cinnamon, 2 tablespoons (29 g) unsalted butter
Bake for 5 minutes at 425°F, then reduce the temperature to 350°F and bake for 17-20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Serve warm! Scroll up and see the post for tips, FAQs, and storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 muffin. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*It’s important to start baking the muffins at 425°F then reduce the temperature to 350°F to give the muffins lift. Otherwise, they may overflow the pan while they bake.*Optional: While you can absolutely bake these muffins immediately after mixing the batter, we like to cover the bowl and let the batter rest in the fridge for about an hour. This gives the flour time to hydrate and moisten which leads to a better texture in the finished muffins.