American blueberry crumble muffins – just like at a well-known American coffee chain

Ingredients for 1 servings:

• 255 g flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 110 g butter, soft
• 200 g sugar
• 2 large eggs
• 2 tsp vanilla extract
• 125 ml milk
• 300 g blueberries, fresh or frozen
• Fat for the mold
• 4 tbsp sugar
• 1 tbsp flour
• 2 tsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Blueberry Streusel Muffins, makes 12 pieces

Preheat the oven to 175°C, using bottom heat if possible, otherwise top/bottom heat. Lightly grease the cups of a 12-cup muffin tin. For the crumb topping, combine the sugar and flour in a small bowl, add the oil, and mix until the mixture has a sandy texture. Set the bowl aside. In a small bowl, combine the flour, baking powder, and salt; set aside. In a large bowl, beat the butter and sugar with a mixer at medium speed until light yellow. Add the eggs, vanilla extract, and milk; combine well. Add the flour mixture and mix briefly; everything should just be combined. Add the blueberries and mix briefly. Divide the batter evenly among the 12 muffin cups and sprinkle equal amounts of the crumb topping on top. Place the muffin tin in the center of the oven and bake for 20-25 minutes. Do the skewer test (if a skewer inserted into the center of a muffin comes out clean, the muffins are done). Remove the muffins from the oven, let them cool slightly in the tin, then transfer them to a wire rack and let them cool completely.