Ingredients:
- 2 cups (250g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 2 tsp (10g) baking powder
- ½ tsp (3g) salt
- ½ cup (120g) sour cream, room temperature
- ½ cup (120ml) whole milk
- ½ cup (110ml) canola oil
- 1 large (50g) egg, room temperature
- 1 tsp (5ml) vanilla extract
- 1 ½ cups (225g) fresh blueberries
- ½ cup (65g) all-purpose flour
- ½ cup (100g) packed brown sugar
- 1 tsp (2g) ground cinnamon
- 4 tbsp (55g) cold unsalted butter, cubed
Instructions:
- Preheat your oven to 425°F (218°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt until no clumps remain.
- In a separate small bowl or measuring cup, whisk the sour cream, milk, oil, egg, and vanilla until smooth. Pour the wet mixture into the dry ingredients.
- Using a spatula, stir until just combined—the batter should still look slightly lumpy. Gently fold in the blueberries (tossed in a pinch of flour) to avoid bruising the fruit.
- In a small bowl, combine the flour, brown sugar, and cinnamon. Using your fingertips or a fork, rub the cold butter into the mixture until it resembles coarse, sandy crumbs.
- Divide the batter evenly among 12 lined muffin cups. Heap the streusel topping generously over each. Bake at 425°F (218°C) for 5 minutes, then reduce the heat to 375°F (190°C) and bake for another 15-20 minutes until a toothpick comes out clean.