Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
1 cup all-purpose flour, 1/3 cup white sugar, 7 tbsp butter
In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.
1/2 cup butter, 2 tbsp oil, 1 egg, 1 egg yolk, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar
Add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It's important not to over mix with muffins.
2 1/2 cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch
In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
1 1/2 cups fresh blueberries
Add the blueberries and mix in a few times.
Evenly divide the batter between 12 muffin liners. You can bake them all in 1 tin, or 6 in 2 tins for a taller rise. Sprinkle streusel on top.
Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.
These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!