Blueberry Muffins

For the streusel

Whisk together the all-purpose flour, granulated sugar, and cinnamon.

Add in the melted butter and mix until crumbles form, then set aside.

For the muffins

Preheat the oven to 180C (bake with fan). Prepare your muffin tray lined with tulip liners (12), or regular muffin liners (18).

Prepare your blueberries by washing and drying them, then adding one tablespoon of flour to them. Toss slightly so that all the blueberries are coated. This step helps to prevent the blueberries from sinking to the bottom while baking.

In a large mixing bowl, whisk the eggs, sugar, melted butter and vegetable oil together. After that, add the buttermilk or whole milk, and vanilla extract.

Once combined, sift in 2 1/2 cups of plain flour, baking powder and baking soda.

Use a spatula to fold the ingredients until you can no longer see any dry ingredients. Add the blueberries into the mixture and fold gently until combined.

Divide the batter evenly into the muffin liners. If you are using regular muffin liners, then fill 2/3 of the way. If you are using the tulip liners, then fill to the top. Top with the streusel.

Bake for 17 minutes (if using normal muffin liners), or bake for 25 minutes if using the tulip liners.

Remove from the oven and check that a skewer running through them comes out dry. Allow to cool then remove from tray.

Enjoy warm, or allow to cool and transfer to an air-tight container. They can be kept at room temperature for 3 days.