- 3 Tbsp White Sugar
- 3 Tbsp Brown Sugar
- 1/3 C Flour
- 4 Tbsp Melted Butter
- 2 C Fresh Blueberries
- 2 Large Eggs
- 1 1/8 C Sugar, plus 1 Tbsp Sugar
- 4 Tbsp Unsalted Butter, Melted and Cooled
- 1 Tbsp Water Slightly
- 2 1/2 C All Purpose Flour
- 1/4 C Vegetable Oil
- 2 1/2 tsp Baking Powder
- 1 C Buttermilk
- 1 tsp Salt
- 2 tsp Vanilla
First make the streusel topping. Combine Sugars and flour. Then slowly pour in the butter. You may or may not need all of it. Slowly combine with a fork until it comes together in a crumb mixture. - Set the topping aside.
Place 1 C of blueberries into a small sauce pan. Add 1 tsp of sugar and the water.
Heat over med high heat and mash with a potato masher (or a fork). Stir and cook for until mixture reduces and thickens. About 6 minutes. - Set aside.
Combine flour, baking powder and salt in a bowl. - Set aside.
Whisk sugar and eggs together in mixer. Combine until thick completely mixed. Slowly mix in butter and oil until combined. Mix in buttermilk and vanilla.
Using a spatula, carefully fold egg mixture and remaining cup of blueberries into the flour mixture until the batter is just moistened.
The batter will be lumpy and there will be some flour sports in there. AND it is okay, that is how it supposed to look.
Take your muffin pan filled with paper liners and fill up each muffin cup to the top, fill it so it mounds up - like a blueberry if you will.
Grab the blueberry sauce made earlier. Dollup about a tsp in the middle of every muffin, then swirl it through.
Now, generously top each muffin with the streusel topping.
Bake Muffins at 425 degrees for 17 - 19 minutes until tops are golden brown. Cool muffins for about 5 minutes and then transfer to a wire rack nd let them cool slightly longer before serving.