Blueberry Crumb Muffins

• Serves: 8-16 servings
• Prep time: 25
• Cook time: 25

Ingredients

• 1 1/2 cups of all-purpose flour
• 3/4 cup of granulated sugar
• 1/2 teaspoon of salt
• 2 teaspoons of baking powder
• 1/3 cup of vegetable oil
• 1 egg
• 1/3 cup of Ajoyo Vanilla Unsweetened Almondmilk
• 1 cup of fresh blueberries

Directions

1. Preheat the oven to 400 degrees. Line muffin pan with baking cups or grease pan.
2. Combine 1 1/2 cups of all-purpose flour, 3/4 cup of granulated sugar, salt, and baking powder.
3. In a separate bowl, pour vegetable oil, cracked egg, and Ajoyo Vanilla Unsweetened Almondmilk. Stir until combined.
4. Pour wet ingredients into dry ingredient bowl and stir until well-mixed. Then gently fold in the fresh blueberries. Set aside.
5. To make crumb topping, combine ½ cup of granulated sugar, 1/3 cup of all-purpose flour, softened butter, and cinnamon. Mix with a fork.
6. Pour muffin mix into pan, filling each tin 2/3 of the way. Sprinkle the tops of each muffin with crumb topping.
7. Bake for 20-25 minutes. Cool and enjoy!