Blueberry Streusel Muffins

Ingredients:

For the batter:
All Purpose Flour - 2 1/4 cups plus 2 TBSP, divided
Sugar - 1 cup
Baking Powder - 1 TBSP
Salt - 1/8 tsp
Milk - 1 1/4 cups (I used almond milk)
Oil - 1/4 cup (Vegetable or Canola)
Yogurt - 1/2 cup
Vanilla - 1/2 tsp
Blueberries - 1 1/4 cups (fresh or frozen - not thawed)

Topping:
Flour - 1/4 cup
Sugar - 2 TBSP
Cold Butter or Margarine - 2 TBSP

Method:

1. Preheat the oven to 400 degrees F.  Lightly grease the muffin pan or line with paper liners.
2. In a large bowl, combine 2 1/4 cups flour, sugar, baking powder and salt.
3. In a medium bowl, combine milk, oil, yogurt and vanilla.
4. In another bowl, toss blueberries with the remaining 2 TBSP flour.
5. Add wet ingredients to dry ingredients and mix until just incorporated.
6. Add blueberries and gently combine.
7. In a small bowl, mix flour, sugar and butter or margarine and mix with your finger until mixture is crumbly.
8. Spoon batter into muffin cups, filling each cup until almost full.
9. Evenly sprinkle topping on each muffin.

Bake for 20 to 25 minutes until muffins or golden brown and a tooth pick inserted in the middle comes out clean.
Cool for 10 minutes in the pan and then remove and let it cool completely.

Sending this to Lisa's Sweet for a Saturday #17

Recipe from Kris Holechek's Vegan Baking book.