Vegan Blueberry Muffins

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SERVINGS
12

INGREDIENTS
1 1/2 cups whole wheat flour (185g)
3/4 cup "vegan" sugar (150g)
1/2 teaspoon salt (3g)
2 teaspoons baking powder (10g)
1/3 cup vegetable oil (80ml)
1 Ener-G Egg Replacer
1/3 cup soy milk (80ml)
1 cup blueberries (145g)

Crumb Topping:
1/4 cup sugar (50g)
1/8 cup (over full) flour (20g)
2 tablespoons soy margarine (30g)
3/4 teaspoons cinnamon (scan't 2g)

PREPARATION
Preheat the oven to 400 degrees F (200C). Grease 12 muffin cups.

Combine 1 1/2 cups flour, 3/4 cups sugar, salt, and baking powder.

Make the Ener-G egg.

Pour the vegetable oil into a 1 cup measuring cup, then add the egg and enough soymilk to fill the measuring cup. Add to dry ingredients and mix well.

Fold in blueberries, then place the batter into the greased muffin tin.

Crumb topping: Mix 1/4 cup sugar, 1/8 cup flour (overfill the 1/8 cup), margarine, and cinnamon until any large lumps are worked out. Sprinkle topping over muffin batter before baking.

Bake about 25 minutes, until the topping and the tops of the muffins are golden.

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