Muffins ▢2 cups flour ▢2½ teaspoons baking powder ▢1 teaspoon salt ▢1 cup sugar ▢1 cup buttermilk, warmed ▢¼ cup canola oil ▢3 tablespoons melted butter ▢2 tablespoons lemon juice ▢2 large eggs ▢2 teaspoons vanilla ▢2 teaspoons lemon zest ▢2 cups fresh blueberries Streusel ▢½ cup flour ▢3 tablespoons sugar ▢3 tablespoons brown sugar ▢4 tablespoons melted butter
Muffins Preheat the oven to 425°F. Add 18 paper liners to two muffin tins. You may need to bake in batches.
In a large bowl, whisk flour, baking powder, salt, and sugar. In a small bowl, whisk the buttermilk, oil, melted butter, lemon juice, eggs, vanilla, and lemon zest.
Pour the wet ingredients into the dry ingredients, and mix until just barely combined. Gently fold blueberries into the muffin batter. Scoop the batter into the prepared muffin tins, filling ¾ full.
Streusel Topping In a small bowl, whisk flour, sugar, and brown sugar together. Drizzle in melted butter and whisk until the butter is blended and the mixture is crumbly. Sprinkle the streusel over the top of the muffins.
Bake for 15 minutes or until light golden brown and cooked through.