¼cupsugaryour choice white of brown sugar. Brown sugar will make a darker crumb
2tablespoonvegan butter, cold
1cup almond milkor other dairy-free milk, your choice
1teaspoonapple cider vinegar
canola oil or non-stick spray for greasing pan
2cupsall-purpose while flour
2-½ teaspoonbaking powder
zest from 1 lemon
In a large bowl combine non-dairy milk and vinegar. Set aside for about 10 minutes.
Make the streusel topping. In a small bowl combine sugar, whole and cold butter. Squeeze mixture between your fingers, pushing sugar and flour into the butter, until you have a coarse crumb. Set aside.
Preheat oven to 375. Using a paper towel, dab a little canola oil on the towel and rub around each of the muffin cups. This helps prevent sticking, so you won't need liners. Set aside. Or, spray the muffin cups with non-stick spray.
in a small bowl combine flour, baking powder, soda and salt.
To the large bowl with the non-dairy milk and vinegar, add the sugar, oil, and vanilla. Whisk well to combine. Gently fold in the flour mixture, folding just to combine. Add the lemon zest. Fold again. Divide batter between the muffin cups. Divide blueberries evenly between the muffin cups, poking some of the berries into the batter. Sprinkle streusel over each muffin.
Bake at 375 for about 20-22 minutes, or until golden brown on top and muffins are springy to touch. A touch pick should come out of the middle cleanly when the muffins are fully cooked. Allow to cool before removing from the pan and serving.
You can skip the streusel topping, but really why would you? Use any type of non-dairy milk you like to keep these muffins vegan.