Blueberry Streusel Muffins

For the Streusel Topping:

For the Muffin Batter:

Prep the Oven: Preheat your oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners.
Make the Crunch: In a small bowl, mix the streusel ingredients with a fork until it looks like coarse crumbs. Set aside.
Mix Dry & Wet: In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate measuring jug, whisk the oil, egg, milk, and vanilla.
Combine: Pour the wet ingredients into the dry. Fold gently with a spatula. Stop as soon as the flour streaks disappear—lumps are your friend here!
Fold in Berries: Gently toss your blueberries in a teaspoon of flour (this stops them sinking) and fold them into the batter.
Bake: Fill muffin cups to the brim. Pile that streusel on top generously. Bake for 20–25 minutes or until a toothpick comes out clean.

The “No-Overmix” Rule: Overmixing develops gluten, which leads to tough, rubbery muffins. Mix until “just combined.”
High Heat Start: Starting at 200°C creates a rapid steam burst that lifts the muffin tops into those beautiful domes.
Fresh vs. Frozen: If using frozen berries, do not thaw them. If you do, they’ll bleed juice and turn your entire muffin grey-purple.

Antioxidant Boost: Blueberries are packed with anthocyanins, which support heart health and brain function.
Texture Contrast: You get the soft, fluffy interior paired with a biscuit-like crunch on top.
Versatility: You can swap the blueberries for raspberries or blackberries using the exact same ratios.