Blueberry Streusel Muffins

I got this recipe from The Vegan Homemaker @ veggout.blogspot.com.  I tweaked it a little because of my own allergies.

Ingredients:
1 1/2 c. whole wheat pastry flour
2 t. baking powder
1/2 t. baking soda
2/3 c. non-dairy milk (I use Vanilla Rice Dream)
1 t. vanilla extract
1/3 c. pineapple juice (the original recipe calls for orange juice)
1/2 c. sugar or stevia...I used regular old sugar for this
1 c. fresh blueberries

Ingredients for streusal topping:
2 T. brown sugar
1 T. sugar
2 T. whole wheat flour
2 T. vegan margarine
3 T. oats
1 t. cinnamon


Directions:

Preheat oven to 400 degrees.  Line a muffin tin with paper or spray with butter spray with flour.  Place dry ingredient in a large bowl.  Mix well and set aside.

In a measuring cup or small bowl, combine milk, pineapple juice and vanilla.  Add wet ingredients to dry.  Stir until just combined.  Do not overmix.  Gently fold in blueberries.

While batter is resting, combine streusel ingredients in a small dish.  Fill muffin cups 2/3 of the way with batter.  Top each with a tablespoon full of topping.  Bake for 22-25 minutes or until a toothpick in the middle of a muffin comes out clean.

The first time I made them the mix was very wet...the second time it was very thick.  Both versions came out great!

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