Ingredients:

  • 2 cups (240g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/3 cup (80ml) vegetable oil
  • 1 large egg
  • 1/2 cup (120ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh blueberries
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp (28g) cold unsalted butter, cubed

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a small bowl, combine 1/4 cup flour, 1/4 cup sugar, and 2 tbsp cubed cold butter. Rub the butter into the dry ingredients using fingertips until the mixture resembles coarse wet sand; set aside.
  3. In a large mixing bowl, whisk together 2 cups flour, 3/4 cup sugar, baking powder, and salt.
  4. In a separate jug, whisk together the vegetable oil, egg, milk, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together, stopping as soon as flour streaks disappear to keep the batter lumpy.
  6. Toss the fresh blueberries in a small pinch of flour, then gently fold them into the batter.
  7. Divide the batter evenly among the 12 muffin liners and sprinkle the crumb topping generously over each muffin.
  8. Bake for 18–20 minutes until the tops are mahogany-colored and a toothpick inserted in the center comes out clean.