Recipe
25 mins
12 people
American
– Preheat your oven. Wash your fresh blueberries and gently dry them with a paper towel. Spread them on evenly on a plate and pop them into the freezer until you are finished making the batter.
– Add all of the dry ingredients to one bowl mix to combine and set aside. – In another bowl, add the sugar, eggs, vanilla, vegetable oil and melted butter. Using a hand whisk, whisk for 1.5 minutes. – Add the buttermilk to the wet ingredients and whisk.
– Pour the wet ingredients into the dry ingredients and mix until just combined. – Take the the cold blueberries out of the freezer and fold them into the batter. – Add all the streusel ingredients into a bowl. – With a fork mix all the ingredients together until it clumps together.
– Divide the batter into a muffin lined tin. – Top each with streusel then very gently press down so it sticks.
– Bake then reduce the temperature up 350 and bake until a toothpick inserted into the center of a muffin comes out clean.
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