I used the vinegar trick from my Chocolate Cake Minis to make these muffins light and moist while reducing the oil and butter used in traditional blueberry muffins. The streusel adds a little butter and sugar back in, so if you’re really trying to be healthy, skip the topping. But, even the streusel is a little lighter than normal. Enjoy these muffins on your next lazy morning with coffee or tea and a dose of relaxation.
*Vegetarian, Vegan options listed below*
- non-stick spray or muffin liners
- 2 cups flour (I used unbleached all purpose)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sucanat (or sub sugar for a sweeter taste)
- 1/4 cup canola oil
- 2 eggs (or flaxseed eggs for a vegan recipe)
- 1 cup milk (or sub vegan milk substitute) (I used 2%)
- 1 teaspoon white vinegar
- 1/2 teaspoon vanilla
- 1 small container fresh blueberries (or 1 cup fresh or frozen – go with 1 1/2 cups if you want them extra-EXTRA fruity)
- 1/4 old fashioned oats
- 2 tablespoon butter, melted/softened (or sub vegan substitute, like Earth Balance)
- 2 tablespoon brown sugar
- 1 tablespoon flour of choice
- 1/4 teaspoon cinnamon
- Pre-heat oven to 350 degrees F. Prepare 12 cup muffin tin with either muffin cups or non-stick spray.
- In a large bowl, combine flour, baking powder, and salt. Whisk till evenly combined.
- In a medium bowl, whisk together sucanat and canola oil. One at a time, whisk in eggs. Add milk, vinegar, and vanilla extract. Whisk till evenly combined.
- Pour wet ingredients into bowl with dry ingredients. Stir gently to combine, just till all dry ingredients are mixed in (careful to not over-mix – batter will be a little lumpy and pretty liquidy). Gently stir in blueberries.
- Evenly distribute batter into each cup of a 12-cup muffin tin (should fill muffins cups pretty full).
- Mix streusel ingredients together and evenly distribute on top of the muffins.
- Bake muffins for 18-22 minutes, until muffins are cooked through (a toothpick inserted in the center of the muffin or loaf comes out clean).
- Let muffins cool till they’re safe to touch. Serve warm or wait longer and serve room temperature. Enjoy!