Blueberry Muffins

Muffin

• •1 cup milk with 1 tbsp vinegar OR 1 cup yogurt230 g milk with 1 tbsp vinegar OR 1 cup yogurt
• •½ cup and 2 tbsp sugar
• •6 tbsp canola oil82 g canola oil
• •1 tsp vanilla extract4.3 g vanilla extract
• •1 lemon
• •2 cup flour240 g flour
• •2 ½ tsp baking powder10 g baking powder
• •¼ tsp baking soda1.5 g baking soda
• •½ tsp salt3 g salt
• •1 pint blueberries

Streusel Topping

• •¼ cup brown sugar55 g brown sugar
• •½ tsp ground cinnamon1.3 g ground cinnamon
• •2 tsp vegetable oil9.1 g vegetable oil
• •1 tbsp flour7.5 g flour

1. 1Combine milk and vinegar then set aside.
2. 2Take the lemon1 and grate it to get lemon1 zest.
3. 3In a large mixing bowl combine sugar¼ cup55 g, canola oil6 tbsp82 g, vanilla extract1 tsp4.3 g, and lemon1 zest. Then mix in the milk and vinegar mixture.
4. 4In another bowl, combine flour2 cup240 g · Muffin1 tbsp7.5 g · Streusel Topping, baking soda¼ tsp1.5 g, baking powder2 ½ tsp10 g, and salt½ tsp3 g.
5. 5Slowly mix in the dry ingredients with the wet ingredients. Once thoroughly mixed, add in blueberries1 pint.
6. 6Pour the muffin mix into a muffin pan.
7. 7In a small bowl, combine the brown sugar¼ cup55 g, ground cinnamon½ tsp1.3 g, vegetable oil2 tsp9.1 g, and flour2 cup240 g · Muffin1 tbsp7.5 g · Streusel Topping.
8. 8Put the streusel mixture on each muffin.
9. 9Bake at 375º F for 25-30 minutes or until the tops start to turn golden brown.
10. 10Let cool for 10 minutes.