Blueberry Muffins with Streusel Topping
1 1/2 cups all-purpose flour
3/4 cup turbinado sugar
1/2 teaspoon salt
2 teaspoon baking powder
1/2 cup coconut oil
1/2 cup nondairy milk
1 egg replacer (I use Ener-G)
1 teaspoon vanilla extract
1/2 tablespoon lemon zest
1 cup fresh blueberries Streusel Topping:
1/4 cup all purpose flour
1/3 cup turbinado sugar
1/2 teaspoon cinnamon
1-2 tablespoons vegan butter
1. Preheat the oven to 350 degrees F, and line or spray a muffin tin. In a bowl, combine the dry ingredients for the batter. In another bowl, combine the wet ingredients.
2. Mix the wet ingredients into the dry ingredients and stir until clumps are gone. The batter should be less thick than cookie dough, but less runny than cupcake batter.
3. Add the blueberries and gently stir being careful not to destroy the blueberries. In another small bowl, combine the streusel ingredients.
4. Add batter to prepared muffin cups about 3/4 full. Top each muffin with streusel topping. Bake for 20-25 minutes, or until a toothpick comes out clean from the center of a muffin.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/03/blueberry-muffins-with-streusel-to...