1 3/4 cup (220g) all purpose flour
3/4 cup (150g) sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1/2 cup (120ml) oil or melted butter
3/4 cup (180 ml) milk
2 large eggs
1 TBSP vanilla extract
1 1/2 cups of blueberries
Zest of one lemon
Preheat oven to 425 F/ 220 C. Line a muffin tin
Mix dry ingredients – whisk flour, sugar, baking powder, baking soda, and salt in a bowl
Mix wet ingredients- in another bowl whisk oil or butter, milk, eggs, and vanilla
Combine- pour wet into dry ingredients. Stir gently until combined
Add berries- Toss berries with 1 tsp of flour (this will prevent them from sinking to the bottom of the batter
Fill cups to the very top of the the muffin liner to make oversized bakery styled tops
Bakery crumble top (optional)- mix 1/4 cup of sugar with 1/4 cup of flour and 3 TBSP of butter together to form crumbs, sprinkle those crumbs on top before baking
Bake 5 minutes at 425F/220C
Reduce to 350F/175C and bake for 20-25 minutes more
Let rest for 10 minutes before removing from the pan
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