10 tablespoons unsalted butter, melted and cooled (5 ounces)
2 tablespoons vegetable oil (1 ounce)
¾ cup buttermilk, at room temperature (6 ounces)
1 tablespoon pure vanilla extract
1½ cups blueberries, fresh or frozen
CRUMB
4 ounces unsalted butter, melted
⅔ cup brown sugar (135 grams)
¼ teaspoon ground cinnamon
¼ teaspoon salt
1½ cups all purpose flour (188 grams)
Instructions
Preheat your oven to 375* F. Position the oven rack towards the center of the oven
Lightly spray two standard muffin tins with nonstick spray and line 16 of the tins with muffin liners
PREPARE THE CRUMB
Whisk the melted butter, brown sugar, cinnamon and salt in a medium mixing bowl
Add the flour and mix until completely blended and crumbly, set aside
PREPARE THE MUFFIN BATTER
In a large mixing bowl, sift together the flour, sugars, salt, baking powder, and baking soda
Whisk the dry ingredients to combine and make a well in the center of the ingredients
In a separate bowl whisk to combine the eggs, melted butter, oil, buttermilk and vanilla
Pour the liquid ingredients into the center of the dry ingredients
Using a spatula, stir together the batter JUST until the dry ingredients are moistened. Dont overmix
Gently fold in the blueberries. Some may break, that is ok
Use a 2 ounce scoop or a ¼ cup measuring cup to portion heaping scoops of batter into each lined muffin cavity
Top each muffin with about 2 tablespoons of crumb, gently pushing the crumb in place
Bake the muffin at 375*F for about 25 minutes, until a toothpick inserted into the muffins comes out with a few moist crumbs. You may need to push some of the crumb aside to test the baked muffins
Cool for 5-10 minutes in the muffin tin and then move to a wire rack to cool
Enjoy warm or at room temperature
Recipe by Baking With Dan at https://www.bakingwithdan.com/bakery-style-blueberry-muffins/