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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
When life gives you lemons, make lemonade; when you’re feeling blue … make blueberry muffins! Dasi is back and today she’s baking pillowy soft blueberry muffins with us!
Learn all Dasi’s tips and tricks on Kitchen Kids!
2 eggs
3/4 cup oil
1 cup sugar
2 and 1/2 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1 cup almond milk
1 tablespoon vanilla
1 and 1/2 cups blueberries
5 tablespoons flour
5 tablespoons melted margarine
5 tablespoons granulated sugar, plus additional for topping
1/4 teaspoon cinnamon
Preheat the oven to 425 degrees Fahrenheit. Line your muffin tins.
Crack eggs in a small bowl. To a large bowl, add oil and sugar. In a medium bowl, combine flour, baking powder, and salt.
Beat the eggs until really fluffy in the small bowl. Then in the large bowl, beat the oil and sugar. Add the beaten eggs, almond milk and vanilla. Mix well. Slowly add the dry ingredients and combine without overmixing.
Fold in blueberries.
Use an ice cream scoop to fill the muffin cups till the top. Lay the tins on a cookie sheet (to catch any overflow).
Combine the streusel topping ingredients in a small bowl. Using your fingers, divide the topping evenly over the batter and sprinkle the tops with more granulated sugar.
Bake at 425 degrees Fahrenheit for five minutes. Then, lower the temperature to 375 degrees Fahrenheit and continue baking until a toothpick inserted comes out clean, an extra 20 to 25 minutes.
Cool on rack.
How Would You
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delicious! made them many times. was out of almond milk once and subsituted with apple sauce and water. came out great
how many does this make?
12
can i switch to whole wheat flour?
You could try it, you may have to add a bit more liquid if the dough seems too dry.
yum!
yum!
The best blueberry muffins ever!!!! As promised. We all enjoyed it very much.