In a food processor or blender, combine all the streusel ingredients until the mixture resembles wet sand. You can also use a bowl and a pastry cutter or rub all the ingredients with your hands to achieve the same result. When done, refrigerate.
For the muffins
Preheat the oven to 180C (355F) and line a muffin tin with 12 muffin liners (preferably taller ones like tulip liners or similar).
Into a mixing bowl, sift the flour, salt, and baking powder. Whisk to combine and set aside.
In another mixing bowl, whisk together the butter, oil, sugar, and vanilla extract. Then, add the milk and eggs and whisk vigorously until homogenous in consistency.
Add the wet ingredients to the dry ones and mix just until no dry ingredients are left. Do not over-mix!
Fold in the blueberries and spread the batter between the muffin liners so they’re ⅔ full.
Spread the streusel between the tops and bake for 25-27 minutes or until a toothpick inserted in the center comes out clean and the tops are pale golden.
Remove from the oven and let cool down for 5-10 minutes in the pan. Place onto a cooling rack to cool down completely.
Notes
Store completely cooled muffins in an airtight container lined with a paper towel at room temperature for up to 4 days.
Freeze for up to 2 months.
Nutrition
Nutrition Facts
Blueberry muffins
Serving Size
1 muffin
Amount per Serving
Calories
309
% Daily Value*
Fat
13
g
20
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
44
mg
15
%
Sodium
283
mg
12
%
Potassium
81
mg
2
%
Carbohydrates
45
g
15
%
Fiber
1
g
4
%
Sugar
22
g
24
%
Protein
5
g
10
%
Vitamin A
252
IU
5
%
Vitamin C
2
mg
2
%
Calcium
71
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.