Recipe By Brynie Greisman
Sunday morning in the country with the sun pouring in the windows and blueberry muffins baking in the oven…. Recapture this feeling with your own fresh-baked muffins, full of fresh (or frozen) blueberries. You might want to double this recipe to freeze some for later in the week.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a medium bowl, combine the flour, baking powder, and salt. In another bowl, mix together the oil and sugar. Whisk in the egg, vanilla, and soy milk. Add this to the dry ingredients, stirring just until moistened and blended. Fold in the blueberries.
Spoon the batter into a prepared muffin tin, filling the cups two-thirds full.
In a bowl, combine the topping ingredients. Sprinkle the topping over the batter. Bake for about 20 minutes.
