Blueberry Muffins

We love these muffins so much...that we bought and planted some blueberry bushes.

Growing blueberries in Southern Nevada?! Should be an adventure.Enjoy these little pretties!

Blueberry Muffins:

7 Tbsp. Earth Balance buttery spread or coconut oil

1/3 almond or rice milk

1/2 tsp. apple cider vinegar

1 large *egg and 1 large egg yolk OR the equivalent of 1.5 eggs in egg replacer

1 tsp. vanilla extract

1 1/2 cups hard white wheat flour

3/4 cup organic pure cane sugar

1 1/2 tsp. baking powder

3/4 tsp. salt

2 cups fresh blueberries

*Remember when/if eating eggs
that you get your eggs from a
very reliable organic source.
Like your own grain fed chickens. :)

Crumb topping:

3 Tbsp. cold Earth Balance butter, cut into tiny cubes

1/2 cup hard white wheat flour

3 1/2 Tbsp. organic pure cane sugar

Preheat oven to 375 degrees F. Line muffin pan with paper liners.

Melt butter in a small saucepan over medium heat.

Whisk together milk and vinegar then add eggs/replacer and vanilla until combined.

Add the butter and stir to combine.

Whisk together flour, sugar, baking powder and salt in a medium bowl.

Add milk and butter mixture all at one and stir gently to combine.

Gently but thoroughly fold in the blueberries.

Divide the batter among muffin cups and spread evenly.

To make the topping combine all of the ingredients in a bowl and rub together with your fingertips until crumbly. Sprinkle evenly over the batter in the cups.

Bake until golden and crisp about 18-20 minutes. Cool in pan on a rack for 15 minutes then remove from the pan.

Serve warm or at room temperature.Makes 1 dozen muffins.

Store in air tight container.

~ Makes a super yummy'once in a while' snacky.~