Blueberry Streusel Muffins (Vegan & 100% Whole Wheat)
1 cup flour (I used 1 cup fresh milled, hard, red, winter wheat
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup melted coconut oil
2 “eggs” made from Ener-G egg replacers (or 1 whole egg)
rice milk (or cows milk) ~ about 2/3 cups
1 cup fresh blueberries
1/4 cup sugar
1 tablespoon red winter wheat
1 teaspoon tablespoons+ 2 white winter wheat
3/4 teaspoon cinnamon
2 tablespoons coconut oil (solid)
Preheat the oven to 400°.
Grease or line 12 muffin wells with muffin liners.
Combine flour, sugar, salt and baking powder.
Place melted coconut oil into a 1-cup measuring cup; add the egg replacer and enough rice milk to fill to 1- cup. Mix this with flour mixture.
Fold in blueberries.
Place ¼ - 1/3 cup of the dough/batter into the muffin cups (fill to the top if your batter is liquid or a little higher if dough is a solid)
To make streusel topping, combine listed ingredients and mix well with a fork until crumbly. Sprinkle over tops of muffins.
Bake at 400° for 20-25 minutes or until a toothpick inserted into the center comes out clean.