I’ve really been trying to eat healthier lately so I’ve been avoiding baking, and then someone asked me if I have a blueberry muffin recipe. I didn’t have one when she asked, but I’ve always wanted to develop a recipe for blueberry muffins, so I took out what I thought went into making blueberry muffins and a few hours later I answered her yes I do have a recipe and it’s coming soon! And here it is! These muffins are simply perfection! They fluffy and airy and sweet and tart, like I said they’re perfection.
Tip: read the instructions and the whole recipe before you make it so that you know exactly what to do and to make sure you have all the ingredients!
Muffin Recipe :
1 1/2 cups sugar
2 eggs
3/4 cup oil
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened almond milk
2 cups flour
1 pint blueberries
Streusel Recipe:
1/3 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
2 teaspoons lemon juice
1 tablespoon oil
Cream together the sugar and eggs (using a mixer or immersion blender). Add the oil, vanilla, lemon juice, almond milk, and baking powder. Mix. Add the flour and mix. Add the blueberries and fold them in. Place 1/4 cup of batter into each muffin cup, sprinkle the streusel and bake at 350° for 27 minutes.
For the streusel, mix the flour, sugar, and cinnamon. Then add the oil and lemon juice and mix by hand or with a fork until you have a crumb consistency.
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