Vegan Blueberry Muffins

Can you smell them?  Don't be shy, get a little closer...

So, the hubs and I have been discussing our choices.  I like to use the word "choices".  Everyone has a choice.  A path to lead them to greatness.  If you stray from your original path what happens?  It could go either way I guess, depending upon what made you stray from your original path.   If you find yourself off your path and you don't like the directions it's taking you, turn around!  You have that choice.  That's the beauty about life, we all have choices and you are in charge of your life, you can make the changes necessary to become a better person, a happier person, a healthier person, a smarter person, a compassionate person....

Wake your family up to the smell of blueberry muffins!

Ah, lookie there I went off on a tangent.  So, back to the choice my hubs and I have decided upon.  The path we have chosen for our family.  VEGAN!  Yep, we are going all the way, baby!  I have been playing with some recipes and we are really digging it, man.  Groovy! 

Update:  No longer vegan.  Missed bacon!

Blueberry Muffins with Struesel Topping - Vegan 
Yield: 12 muffins

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Ingredients:

• 1 1/2 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon backing soda
• 2/3 cup non-dairy milk
• 1 teaspoon almond extract
• 1/3 cup orange juice
• 1/3 cup canola oil
• 1/2 cup organic sugar or NuNaturals Stevia baking blend
• 1 cup fresh blueberries

Ingredients for Struesel Topping

• 2 tablespoons brown sugar
• 1 tablespoon organic sugar
• 2 tablespoons whole wheat flour
• 2 tabelspoon vegan margarine (i.e Earth Balance), melted
• 3 tablespoon oats
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 400 degrees. Line a muffin tin with papers or set silicone cups on a cookie sheet. Place dry ingredients in a large bowl. Mix well and set aside.
2. In a measuring cup, combine non-dairy milk, orange juice, oil and vanilla. Add wet ingredients to dry. Stir until just combined. Do not overmix. Gently fold in blueberries.
3. While batter is resting, combine streusel ingredients in a small dish. Fill muffin cups 2/3 of the way full with batter. Top each cup with a tablespoonful of streusel topping. Bake for 22-25 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.

Adapted from Peas and Thank You

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Servings: 1 Muffin

Calories:  158

Total Fat:  6.5 g

Cholesterol:  0 mg.

Sodium:  58 mg.

Protein:  1.6 g.

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Natalie says "These muffins are da bomb diggity, man!"