Blueberry Muffins in 30 Minutes Golden

Instructions:

1. Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a small bowl, combine the streusel ingredients (60g flour, 65g sugar, 42g cold butter, 2g cinnamon, and a pinch of salt), rubbing the butter into the flour and sugar with fingertips until the mixture resembles coarse sand.
3. In a large bowl, whisk together the batter dry ingredients: 250g flour, 150g sugar, 10g baking powder, and 3g salt.
4. In a separate jug, combine the milk, oil, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until no streaks of flour remain.
6. Gently fold in the blueberries using a rubber spatula with wide, sweeping motions to avoid overworking the batter.
7. Divide the batter evenly among the 12 muffin cups and generously sprinkle the prepared crumb topping over each muffin.
8. Bake for 18–22 minutes, or until the tops spring back when lightly touched and the edges are golden-brown.
9. Cool on a wire rack for 15 minutes before serving.