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Makes 6 giant or 12 small muffins.
paper muffin cups
1.5 cups flour (best with half whole wheat flour and half unbleached white flour)
0.75 cup Sucanat or other granulated sugar (I just use regular sugar.)
0.5 teaspoon sea salt
2 teaspoons aluminum-free baking powder
1/3 cup applesauce
1 tablespoon flax seeds
1/3 cup non-dairy milk (and extra non-dairy milk or orange juice as needed)
1 cup blueberries, fresh or defrosted frozen
0.25 cup Sucanat or other granulated sugar (I just use regular sugar.)
1/8 cup whole wheat flour
1 tablespoon non-dairy butter (I use Earth Balance organic buttery spread.)
0.75 teaspoon cinnamon
Prepare a "flax egg". Grind 1 tablespoon flax seeds in a blender or food processor (I've only ever used a dedicated coffee grinder to grind flax seeds). Slowly add 1/6 cup water and blend until it produces a gooey mixture (I transfer my flax seeds from my coffee grinder to a plastic bowl and blend the water into the seeds using a hand mixer.). Be sure to clean out the blender, food processor, or hand mixer immediately.
Preheat oven to 400 degrees F. Place paper muffin cups in muffin tins.
Combine flour, sugar, salt, and baking powder. Pour the applesauce into a 1 cup measuring cup, then add the flax egg and enough milk to fill the measuring cup. Add to dry ingredients and mix well. If batter is too dry, add more milk or some orange juice to moisten. Fold in blueberries, then place batter into the muffin cups.
Mix 0.25 cup Sucanat or other granulated sugar, 1/8 cup whole wheat flour, 1 tablespoon non-dairy butter, and 0.75 teaspoon cinnamon until any large clumps are worked out. Sprinkle topping over muffin batter before baking.
Bake 15-20 minutes, until the topping and the tops of the muffins are golden. Allow to cool briefly on a wire rack before removing from muffin pan.
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