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Blueberry Cinnamon Streusel Muffins


2 cups flour

2 medium eggs (or egg replacement)

2 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

3/4 cup almond milk

1 tablespoons vanilla extract

1/2 cup vegetable oil

1 cup blueberries

1 teaspoon cinnamon

Streusel topping:

4 tablespoons brown sugar

1 tablespoon flour

1/2 teaspoon cinnamon

1 tablespoons softened butter (or butter substitute)

1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Prepare streusel topping by mixing all ingredients together with a spoon. Streusel should be crumbly. Add more flour or sugar as needed. Set aside.

Beat eggs, almond milk, sugar, salt, cinnamon, oil, and vanilla together until fluffy. Mix in baking powder. Add flour a little at a time. Gently fold in blueberries with spatula. Pour batter into muffin tin (3/4 full), and spoon streusel on top. Bake for 12-15 minutes, or until done.

These are delicious for breakfast with a cup of iced almond milk coffee. Enjoy!


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