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  • 1 cup milk

  • 1/4 cup vegetable oil

  • 1/2 teaspoon vanilla

  • 1 egg

  • 2 cups all-purpose

  • 1/3 cup granulated sugar

  • 3 tsp baking powder

  • 1/2 tsp salt

  • 1cup fresh or frozen blueberries zest of whole lemon

  • 2 tbsp lemon juice

Cinnamon Streusel Topping
  • 1/4 cup all-purpose flour

  • 2 tbsp packed brown sugar

  • 1/4 tsp ground cinnamon

  • 2 tbsp cold butter


Heat oven to 400 degrees. Line the bottom of muffin pan with parchment paper or baking cups.

In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Set to the side.

In large bow mix milk, oil, vanilla, lemon zest, lemon juice and egg until well blended. Stir in 2 cups flour, the sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently fold in blueberries. Pour batter into muffin cups. Sprinkle evenly with the streusel topping.

Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.

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