Blueberry Crumble Muffins (dairy and egg free)

I am slowly climbing the learning curve for vegan baking. (Allergic to dairy and eggs) The recipes’ timelines are not as forgiving. Ryan can attest to the occasional breakdown when I think about the fact I can’t have butter for another couple months.  Occasionally I think ahead and freeze lard to use in biscuits and such, which also helps tide me over until butter and eggs enter my realm again.

These muffins were delicious.  Perfect for tucking away in an airtight container to pull out for breakfast every morning this week before work. Until the morning Ryan and I race for the last one.

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A few tiny ones for the times you just need a mouthful.

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BlueBerry Muffins

Mix together:

2 cups flour (I used unbleached white this time, but next time will use a almond/white/wheat mix)
1/2 cup sugar
1/2 tsp sea salt
1 1/2 tsp baking powder
1 tsp baking soda

stir together and add all at once:

1/2 cup milk (real or coconut or almond)
1 tsp vanilla
1/2 cup applesauce
1 TBLS coconut oil
2 TBLS A.C. Vinegar

Add to dry mix along with:

2 cups blueberries tossed with a tablespoon of flour.

Spoon into greased muffins tins.

Top with:

1 T sugar
2 T oats
2 T finely chopped almonds
1/2 tsp cinnamon
1 T melted coconut oil

Bake at 350 for  12-18 min.

To make them non-vegan, sub 2 eggs for the vinegar and soda, and use butter instead of oil.

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