For the muffins:
2 cups of all-purpose flour
3/4 cup of sugar
2 teaspoons of baking powder
1/4 teaspoon of ground nutmeg
1/4 teaspoon of salt
1/2 cup of milk
1/2 cup of canola oil
2 eggs lightly beaten
1 teaspoon of vanilla extract
1 cup of fresh blueberries
For the topping:
3/4 cup of all-purpose flour
1/2 cup of packed light brown sugar
2/3 cup of walnut halves coarsely chopped
1/4 teaspoon of ground cinnamon
4 tablespoons of butter cut into small pieces
- Preheat oven to 375°F. Line a 12-muffin pan with liners.
- For the muffins, combine the flour, sugar, baking powder, nutmeg, and salt in a medium bowl. Combine the milk, oil, eggs, and extract in a separate bowl. Pour the liquid mixture into the dry mixture and stir until just moistened. (Don’t overwork the batter). Gently stir in the blueberries. Spoon batter into the prepared muffin cups.
- To make the streusel topping, combine the flour, sugar, walnuts, and cinnamon in a bowl. Use your fingers to rub the butter into the mixture until it begins to stick together and form crumbs when pressed. Sprinkle the topping evenly over the batter-filled muffin cups.
- Bake in the center of the oven until the muffin tops are nicely browned and a toothpick inserted into the center comes out clean, about 23-25 minutes. Remove from the oven and cool 5 minutes. Remove muffins from the pan and cool at least 10 minutes longer on a wire rack before serving.