Blueberries are in season, so I celebrated this morning by making these delicious, mouthwatering Cinnamon Crumb Blueberry Muffins!
1 1/2 cups Unbleached all-purpose flour
3/4 cups Cane sugar
2 tsps Baking soda
1 tsp Salt
1/3 cup Vegetable oil
2 tbsps Lemon Juice
2/3 cups Almond Milk
1 cup Fresh blueberries
1/2 cup Cane sugar
1/3 cup Nondairy butter (cut into pieces)
1 1/2 tsp Ground Cinnamon
Preheat oven 400F and line muffin pans with liners
In a medium bowl, whisk flour, sugar, baking soda, and salt
In a medium bowl, mix vegetable oil, lemon juice, and almond milk
Pour wet mixture over the flour mixture and stir well. Fold in blueberries
Pour 1/4 cup of batter in each muffin cup and sprinkle cinnamon crumb
In a small bowl, mix sugar, flour, butter with a fork, it will form crumbles. Sprinkle over muffin batter before baking.
Bake in the oven for 20 minutes or until a knife comes out clean.
Share with family and friends.