- 1 1/2 Cup Flour
- 3/4 Cup Sugar
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 2/3 Cup Vegan Milk Alternative (we used soymilk)
- 1/3 Cup Oil
- 1 Cup Fresh or Frozen Blueberries
- 1 Tablespoon Whole Flax Seeds
- 1/2 Cup Brown Sugar
- 1/3 Cup Flour
- 1/4 Cup Margarine
- 1 1/2 Teaspoons Cinnamon
Preheat your oven to 400° Fahrenheit.
Fill tray with muffin liners, or grease tray to prevent sticking.
Mix flour, sugar, baking powder, and salt in a large bowl.
Combine oil and soymilk (or whichever vegan milk you choose) in a separate bowl.
Slowly incorporate the wet ingredients into the dry, stirring the mixture as you pour.
Avoid major clumps, but be careful not to stir too much, as small clumps give the muffins a nice texture.
Once the muffin tins are filled with the muffin batter, it's time for the toppings. Fill batter to the top of each cup.
Mix all topping ingredients then sprinkle crumb topping on top.
Bake for 20-25 minutes, let cool and enjoy!