Light, airy bakery style muffins loaded with blueberries and topped with a crunchy streusel topping!
Servings 12muffins
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Ingredients
For the Muffins:
1/2cupVegetable Oil
1cupBrown Sugar
1/2cupWhite Sugar
2Eggs, room temperature
1tbspVanilla Extract
1tspAlmond Extract
3/4cupMilk, a non-dairy substitute will work
2 1/2cupsFlour + 1 tablespoon
2tspsBaking soda
2tspsBaking powder
1tspSalt
2cupsFresh or frozen blueberries, if frozen, do not thaw
Instructions
Preheat oven to 350 degrees F, grease or line a muffin tin, set aside.
In a large mixing bowl combine the oil, sugars, eggs, milk, vanilla and almond extract. Whisk well until combined.
In a small mixing bowl combine the flour, baking powder, baking soda, and salt, stir to combine. Add the dry ingredients into the wet and fold in until completely incorporated.
Toss blueberries in 1 tbsp of flour until evenly coated. Gently fold in the coated blueberries. Using a portion scoop or a measuring spoon divide the batter evenly between the prepared muffin cups.
Bake at 350 for 32-35 minutes, until a toothpick inserted into the middle comes out clean. Transfer to a cooling rack and allow to cool slightly before enjoying!