Because I believe that you can’t have too many blueberry muffin recipes…this one shines because of the high volume of blueberries. This batter makes the perfect dome because of the high heat at the start of the baking process. Light and fluffy and they freeze well.
For the muffins:
1 cup grapeseed oil
4 large eggs, room temperature
1 cup almond/soy/coconut milk
1 ½ cups granulated sugar
1 tsp. pure vanilla extract
3 1/3 cups unbleached all-purpose flour, divided
1 cup whole wheat flour
4 tsp. baking powder
¾ tsp. kosher salt
5 cups blueberries, divided
For the streusel:
2/3 cup granulated sugar
1 cup unbleached all-purpose flour
1 tsp. ground cinnamon
1 stick (8 tbsp.) unsalted pareve margarine, cold
Preheat oven to 425F and line 18 muffin cups with liners.
In the bowl of a food processor fitted with the steel blade, process the oil, eggs, milk, sugar, and vanilla until well combined.
In a separate bowl, combine 3 cups all-purpose and the whole wheat flour, baking powder and salt. Add the flour mixture to the food processor and pulse until just combined.
Toss 4 cups of blueberries with remaining 1/3 cup all-purpose flour. Reserve 1 cup of blueberries. Fold in the blueberries that have been tossed in flour.
Using a large ice cream scoop, transfer the batter to the muffin tins. Top each of the muffins with the remaining 1 cup of blueberries, gently pressing them into the batter.
In a cleaned food processor bowl fitted with the steel blade, pulse together the streusel ingredients until small pieces of margarine remain.
Sprinkle the streusel topping over each of the muffins.
Bake for 8 minutes, then reduce temperature to 375F and bake for 25 minutes more, rotating the pans halfway through.