Blueberry Muffins - can be made Vegan!

Blueberries are in season.  They are beautiful, fat and delicious.   I make my with a cinnamon streusel on top.  It's such a nice compliment to the muffin itself.   Blueberries are quite good for your health, so grab some and let's bake.  For the muffins you will need:
1 1/2 cups all-purpose flour

3/4 cup of sugar

1/2 teaspoon  salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg slightly beaten (Vegan use egg replacer)

1/3 cup milk (vegan use almond milk)

1 teaspoon of vanilla or almond extract

1 1/2 cup fresh blueberries

1/2 cup white sugar

1/3 cup all-purpose flour

2 tablespoons butter (Vegan use earth balance)

1 1/2 teaspoons ground cinnamon

1.) Preheat oven to 400 degrees. Either spray muffin cups with Pam or lines with cupcake liners.
2.) Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Mix together the wet ingredients. Add the wet to the dry ingredients and mix until incorporated. Do not over mix, you do not want a tough muffin. Gently fold in the blueberries.

3.) Make the streusel topping by mixing together with a fork the 1/2 cup sugar, 1/3 cup flour, the 2 tablespoons butter (I softened the butter for 10 seconds) and the 1 1/2 teaspoons of cinnamon. Sprinkle over the muffins before baking.
4.) Bake for 20 to 25 minutes or until tested with a toothpick for doneness.



Warm Blueberry muffins make every morning better!