Blueberry Streusel Muffins

• Large egg – 1 (approx. 50g)
• Salted butter, melted – ¼ cup (57g)
• Oat milk – ½ cup (125ml)
• Vanilla extract – ½ tablespoon (7ml)
• Avocado oil – 1 tablespoon (14g)
• Granulated sugar – ½ cup (100g)
• All-purpose flour – 1¼ cups (158g)
• Baking powder – ½ tablespoon (7g)
• Baking soda – ½ teaspoon (2g)
• Salt – ½ teaspoon (2g)
• Fresh blueberries – 1 pint (about 275ml or 150g)

• Unsalted butter, melted – ¼ cup (57g)
• Granulated sugar – ⅓ cup (67g)
• All-purpose flour – ⅔ cup (83g)

In a large bowl, whisk together the egg, oat milk, vanilla extract, and avocado oil.

Melt the butter and add it to the bowl, along with the granulated sugar. Mix well.

Add the flour, baking powder, baking soda, and salt to the bowl. Stir until a thick cake batter forms.

Gently fold in the fresh blueberries.

Line a muffin pan with liners and scoop about 6 oz (170g) of batter into each portion. Set aside.

Preheat the oven to 425°F (218°C).

In a separate bowl, mix together the streusel ingredients until crumbly.

Spoon about 1 tablespoon of streusel on top of each muffin. (You may have some leftover.)

Bake at 425°F (218°C) for 18 minutes, or until the tops are golden and a toothpick comes out clean.

Let cool before serving. Makes approximately 11 muffins.