2 cups all-purpose flour plus 1 tablespoon*
2 teaspoons baking powder
½ teaspoon salt
¼ cup butter, melted
¼ cup oil
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla
¾ cup milk
2 cups blueberries, fresh or frozen
⅔ cup all-purpose flour
⅓ cup brown sugar, packed
⅛ teaspoon salt
¼ teaspoon granulated sugar
4 tablespoons butter, melted
Heat oven to 375º. Line muffin tins with baking cups or grease well with cooking spray.
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 smooth. Add the eggs, vanilla, and milk and mix well until combined.
Add the flour mixture into the liquid mixture and stir just until most of the streaks of flour are incorporated. Fold in the blueberries, being careful not to smash them. If using frozen blueberries, do not defrost before adding them to the batter.
Fill each baking up ¾ full, then add a few extra blueberries to the top of each muffin.
Mix the flour, sugar, salt, and melted butter together in a medium bowl using a fork for the crumb topping then divide evenly among the muffins, sprinkle about 1 tablespoon of the crumb mixture to the top of each muffing before baking.
Bake for 22-25 muffins, until done. Cool for 5-10 minutes before transferring to a wire rack to cool completely.
*Shake the blueberries in 1 tablespoon flour before adding to the batter. This will help the blueberries from falling to the bottom of each muffin cup.