For the Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 1/4 cup oil
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup milk
- 2 cups blueberries, fresh or frozen
- Zest of one lemon
For the Streusel Topping
- 2/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 4 tablespoons butter, melted
- Heat oven to 375 degrees. Line muffin tin with baking cups, or grease well with cooking spray or butter.
- In a medium bowl, mix together the flour, baking powder and salt. Set aside.
- In a large bowl, mix together the butter, oil, and sugar with a fork until evenly incorporated and smooth. Add the eggs, vanilla, and milk and mix well until fully combined.
- Add the flour mixture to the liquid mixture and stir just until most of the streaks of flour are incorporated, careful not to over mix your batter.
- Gently fold in the lemon zest and blueberries, being careful not to smash them and release the juice.
- Fill each baking cup 3/4 full of batter. In a separate bowl, mix the flour, sugar, salt, and melted butter together using a fork for the crumb topping. Divide evenly among the muffins, sprinkling about 1-2 tablespoons on top of each muffin before baking.
- Bake for 22-25 minutes, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.
You can use frozen blueberries for the muffins as well, just make sure not to defrost them as they’ll release too much juice.