Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (70g) light brown sugar, packed
  • 3 tbsp (42g) unsalted butter, melted and cooled
  • 1/2 tsp ground cinnamon
  • 1 pinch salt
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 large egg, room temperature
  • 1/2 cup (120g) sour cream or Greek yogurt
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 tbsp fresh lemon zest
  • 1.5 cups (225g) fresh blueberries

Instructions:

  1. Preheat oven to 425°F (218°C) and line a 12-cup muffin tin with paper liners.
  2. In a small bowl, combine 1/2 cup flour, brown sugar, cinnamon, and 3 tbsp melted butter. Mix with a fork until crumbly and refrigerate to firm up.
  3. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, and sea salt. Remove 1 tablespoon of this mixture and toss it with the blueberries to prevent sinking.
  4. In a separate medium bowl, whisk the egg, vegetable oil, sour cream, milk, vanilla, and lemon zest until smooth.
  5. Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined, ensuring you do not overmix. Fold in the floured blueberries.
  6. Divide the batter evenly into the 12 muffin cups, filling them to the brim for tall tops.
  7. Generously press the chilled streusel topping into the top of each muffin batter cup.
  8. Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F (190°C) without opening the door. Bake for an additional 15–18 minutes until a toothpick comes out clean.
  9. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.