Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
STREUSEL
- Mix all ingredients together in a medium bowl with a fork until crumbly. Set aside.
BATTER
- Preheat the oven to 400 degrees F. Line or grease 24 large muffin tins.
- In a large mixing bowl, stir together flour, sugar, baking powder, and salt.
- In a separate bowl, add eggs, oil, milk, and vanilla. Whisk together until combined.
- Make a well in the middle of the dry ingredients and pour in the liquid mixture. Using a spoon or spatula, fold the wet ingredients into the dry until just combined (do not over-mix). The batter will be very thick. Fold blueberries into batter.
ASSEMBLY
- Fill greased/lined muffin tins about ⅔ to the top with batter and then sprinkle on streusel.
- Bake 20-22 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
STORAGE
- Store muffins in an airtight container at room temperature for up to 2 days, in the refrigerator for up to a week, and up to 3 months in the freezer.
Notes
FROZEN BLUEBERRIES: If using frozen blueberries, use straight from the freezer. Rinse them under cold water several times until the water draining from them is no longer dark blue. Then, dry the blueberries well with paper towels and fold into your batter carefully so as to not squish them.