Moist Blueberry Muffins Recipe in 37 Minutes

Instructions:

1. Heat the oven to 375°F (190°C) and line your tin.
2. Combine 190g flour, 150g sugar, baking powder, and salt in a bowl.
3. In a separate measuring jug, whisk the oil, egg, milk, and vanilla until smooth.
4. Pour the wet into the dry. Gently fold with a spatula until just a few streaks of flour remain.
5. Toss your 150g blueberries with a teaspoon of flour.
6. Add the berries to the batter and give it two or three more folds. The dough texture should be thick and lumpy.
7. Rub the cold butter, 16g flour, brown sugar, and cinnamon together until it looks like coarse sand.
8. Distribute the batter evenly into 12 liners. Top generously with the streusel mixture.
9. Place in the oven for 22 minutes until the tops turn a light mahogany gold.
10. Let them sit in the tin for 5 minutes before moving to a wire rack. Listen for the faint crackle as the sugar crust cools.