In a mixing bowl combine 3 tablespoons of white sugar, 3 tablespoons of brown sugar and ⅓ cup of flour. Add 5 tablespoons of melted butter. Mix until mixture is size of peas then set aside.
To make Blueberry Muffins:
Preheat the oven to 425F. Using saucepan combine 1 tablespoon of water, 1 cup blueberries and 1 teaspoon sugar. Cook on medium heat. Cook until mixture gets thickened and reduced by half, about 6-10 min. While cooking mash berries with potato masher. Let it cool to a room temperature.
In a large bowl combine 2 ½ cups of flour, 2 ½ teaspoons of baking powder, and 1 teaspoon salt.
In a different bowl whisk 1 cup of sugar and 2 eggs. Slowly add ¼ cup of vegetable oil and 4 tablespoons of melted butter, mix until combined.
Add 1 cup buttermilk and 2 teaspoons of vanilla extract. Mix until combined. Using a spatula fold in egg mixture into flour mixture (careful to not over mix).
Fold in 1 cup of blueberries. Using ice cream scoop divide the batter among 12-18 muffin cups.
Add 1-2 teaspoons of berry syrup. Gently swirl berry syrup with toothpicks using figure-8 motion.
Evenly divide streusel among muffin tops. Bake for 17-19 min. Let muffins cool in a muffin tin for 5 minutes. Transfer to a plate. Enjoy! :D
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Notes
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