Vegan Blueberry Muffins with Streusel Topping

Ingredients

• 2 cups all-purpose flour
• 1 cup blueberries
• 1/2 cup vegan butter
• 3/4 cup brown sugar
• 3/4 cup almond milk
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup streusel topping

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the melted vegan butter, brown sugar, almond milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries.
5. Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
6. Sprinkle a generous amount of streusel topping over each muffin.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.