Ingredients

1 1/2 cups unbleached all-purpose flour

3/4 cup sugar (i used evaporated cane juice)

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg (i used one egg replacer)

1/3 cup milk

1 cup fresh blueberries

For the streusal topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup earth balance (or butter), cubed

1 1/2 teaspoons ground cinnamon

Preparation

  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg (or replacer mixture) and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups 2/3 full, and sprinkle with crumb topping mixture.
  3. For the topping, mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup earth balance, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. (You may not use all the topping)
  4. Bake for 20 to 25 minutes in the preheated oven, or until done.