Muffins
1½ cups Family Tree Farms Jumbo Blueberries
3 cups all-purpose flour
4 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 cup sugar
1 cup almond milk
½ cup canola oil
2 eggs
2 tsp vanilla extract
Oat Crumble Topping
½ cup all-purpose flour
⅓ cup brown sugar
¼ cup oats
1 tsp cinnamon
½ tsp salt
½ stick (¼ cup) melted butter
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 6
1 Preheat oven to 425° F and grease a 6-cup jumbo muffin tin or 12-cup small cupcake tin.
2 For oat crumble topping: Mix flour, brown sugar, oats, cinnamon, and salt in a medium bowl. Add melted butter and blend with a fork. Mixture should be sandy and not creamy. Set aside for topping muffins.
3 In a large bowl, whisk together flour, baking powder, cinnamon, and salt until well blended to create a dry mixture. In a medium-sized bowl, whisk together sugar, almond milk, canola oil, eggs, and vanilla extract to create wet mixture. Add wet mixture to dry mixture in three separate increments. Be careful not to over mix. Fold in blueberries to batter and mix until just incorporated. Pour batter evenly into tins and sprinkle each muffin with a small handful (approx. ¼ cup) of crumble topping and a few blueberries.
4 Bake for 5 minutes at 425° F and then reduce temperature to 350° F. Bake for an additional 20–25 minutes, or until the tops are golden-brown and a toothpick comes out cleanly. Enjoy!
To learn more about Family Tree Farms, visit www.familytreefarms.com
