Brunch Blueberry Muffins with Struesel Crumb Topping

This delicious blueberry muffins are a perfect combination of the Sunday morning classic and cinnamon-streuseled coffee cake usually reserved for fancy brunches. And best of off, you don't need any of the usual eggs, milk, or butter to pull them off! Whip up a batch of these the next time you invite the family over for breakfast, and I promise you--they won't know the difference ;)

What you'll need:

• 1/2 cup sugar
• 1/4 cup vegan margarine, softened (earth balance is my favorite)
• 1 tablespoon ground flax seed
• 3 tablespoons water
• ½  cup all-purpose flour
• ½ cup whole wheat flour
• 1 cup cake flour (if you can’t find this, just use more all-purpose flour)
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups non-dairy milk
• 1 ½  teaspoons vanilla extract
• 1 ½-2 cups fresh or frozen blueberries (though if frozen, thaw and drain before using)
• STREUSEL INGREDIENTS:
• 1/2 cup brown sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold vegan margarine

Directions

1. Preheat oven to 375 degrees. Beat the flax seed and water until thick and creamy and set aside. In a mixing bowl, cream white sugar and softened margarine until very smooth. Add flax mixture; mix well. Combine flour, baking powder and salt; add the dry mixture slowly to the creamed mixture, alternating with the non-dairy milk. Stir in the vanilla. Fold in the blueberries. 
   
   If the batter seems too thick to spread into muffin cups, add a bit of extra non-dairy milk by 1/8 cups until you’re satisfied with the consistency—but don’t overdo it! Fill 12 greased or paper-lined muffin cups two-thirds full. Now, let's make the struesel! In a small bowl, combine the brown sugar, flour, and cinnamon; cut in the cold margarine until very crumbly. Sprinkle over muffins. Bake at 375 degrees on LOWEST oven rack possible to avoid burning streusel for 25-30 minutes. or until browned.