Blueberry Muffins

Ingredients:

2 cups all purpose flour
2 teaspoons baking powder
1-1/2 tablespoons flour
1/4 teaspoon salt
1-1/2 cup fresh blueberries
1/2 cup veganmbutter
3/4 cup sugar
1/2 cup apple sauce
1 egg replacer
1 teaspoon vanilla
1/4 teaspoon lemon zest
1/2 cup almond milk
2 tablespoons flour
5 tablespoons sugar
1/2 teaspoon cinnamon
2 tablespoons vegan butter, diced

Allow 2 tablespoons of butter to reach near room temperature. Sprinkle 2 tablespoons of flour over blueberries, toss together, and also set aside.

Beat 1/2 cup butter with 3/4 cup sugar. Beat in apple sauce and egg replacer and stir in vanilla and lemon zest. Alternately fold in milk with flour, baking powder, and salt. Spoon batter into greased or lined muffin cups.

Combine 2 tablespoons flour, 5 tablespoons sugar, and 1/2 teaspoon cinnamon. Cut in 2 tablespoons of butter with pastry cutter until blended and resembles coarse crumbs. Sprinkle on top of batter.

Bake at 375 for 20-25 minutes.