Vegan Blueberry Muffins w/ Crumb Top

1 1\2 cups of gluten free flour
3\4 cup “vegan”sugar
1\2 teaspoon salt
2 teaspoons baking powder
1\3 cup soy milk
1\3 cup vegetable oil
1 cup of blueberries (frozen)

crumb topping
1/8 cup (overfull) flour
2 tablespoons soy margarine
3\4 cup cinnamon


Preheat the oven to 400 degrees
grease a 12 muffin cup pan
combine 1 1\2 cups floor
3\4 sugar, salt & baking powder
make Ener-Gegg
pour the vegetable oil into a 1 cup measuring cup then add the egg and enough soy milk to fill the measuring cup.
add to dry ingredients and mix well

Fold in Blueberries, then place the batter into greased muffin tin

Bake about 25 min until the topping and the tops of the muffins are golden

Preparation time: 20 minutes prep, 25 min’s bake time.

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