Bakery-Style Blueberry Muffins

Dairy Free

Makes 12 large bakery-style muffins



½ cup (63g) AP flour

½ cup (100g) packed light brown sugar

¾ teaspoon ground cinnamon

¼ teaspoon kosher salt (Diamond Crystal)

¼ cup Spotlight™ Oil

1½ teaspoons water


1 cup (200g) sugar

2 eggs

¾ cup Spotlight™ Oil

¼ cup Spotlight™ creamy oat milk

1 tablespoon vanilla bean paste

2 cups (250g) AP flour

1½ teaspoons baking powder

¾ teaspoon baking soda

¼ teaspoon nutmeg

½ teaspoon kosher salt (Diamond Crystal)


2 to 2½ cups fresh or frozen blueberries – if

blueberries are very large use 2½ cups

2 tablespoons AP flour

12 large paper muffin liners – preferably tulip



Preheat the oven to 375F.

Line a 12 cup muffin pan with liners.


Mix all ingredients together until they form small crumbles. Set aside.


In a large bowl, whisk the sugar, eggs, Spotlight™ Oil, oat milk, and vanilla bean paste.

In a separate bowl whisk the dry ingredients together. Add them to the wet ingredients,

whisking until just combined. Rinse the blueberries (if fresh) and shake to remove excess water. Toss blueberries in

2 tablespoons flour until well coated. Add the fruit to the muffin batter and gently fold to combine.

Using a #12 ice cream scoop divide the batter evenly between paper liners. Top batter with streusel.

Bake until streusel is crisp and muffins spring back when lightly pressed with your fingers, 24–27 minutes. Transfer muffins to a wire rack and let cool in pan 5 minutes. Turn out onto rack and let cool to room temperature before storing.