# What You Need:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup whole milk
07 - 1/2 cup sour cream or plain yogurt
08 - 1/3 cup vegetable oil or melted butter
09 - 2 large eggs
10 - 1 1/2 teaspoons vanilla extract
11 - 1 1/2 cups fresh or frozen blueberries
→ Streusel Topping
12 - 1/2 cup all-purpose flour
13 - 1/3 cup packed light brown sugar
14 - 1/4 teaspoon ground cinnamon
15 - 1/4 cup cold unsalted butter, cubed
# Steps:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.
03 - In a separate bowl, whisk milk, sour cream, oil, eggs, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients and gently fold until just combined, avoiding overmixing.
05 - Fold fresh or frozen blueberries gently into the batter to evenly distribute.
06 - Divide batter evenly into muffin cups, filling each about three-quarters full.
07 - Combine flour, brown sugar, and cinnamon in a bowl. Add cold cubed butter and rub with fingertips or fork until mixture resembles coarse crumbs.
08 - Sprinkle streusel mixture evenly over the batter in each muffin cup.
09 - Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
10 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.
