Streusel Topped Blueberry Muffins
- Streusel Topping
- 3 Tablespoons white sugar
- 3 Tablespoons brown sugar
- 1/3 cup flour
- 4 Tablespoons melted butter
- 1/2 cups dried blueberries
- 1 1/8 cups sugar
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 4 Tablespoons unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup milk
- 1 Tablespoon vinegar
- 2 teaspoons vanilla
Preheat oven to 425 with rack in the middle.
First make the streusel topping. Combine sugars and flour. Then slowly pour in the butter. You may or may not need all of it. Slowly combine with a fork until it comes together in a crumb mixture.
Set the topping aside.
Rehydrate blueberries in hot water.
Combine milk and vinegar. Set aside.
Combine flour, baking powder, and salt in a bowl. Set aside.
Whisk sugar and eggs together in mixer. Combine until thick completely mixed. Slowly mix in butter and oil until combined. Mix in milk and vanilla.
Using a spatula, carefully fold egg mixture and blueberries into the flour mixture until the batter is just moistened.
The batter will be lumpy and there will be some flour spots in there. AND it is okay, that is how it supposed to look.
Pour into greased bread pan.
Generously top with the streusel topping.
Bake at 425 degrees for 20 minutes until tops are golden brown.