Whole Wheat Blueberry Breakfast Muffins with Cinnamon Streusel

Makes 24 Muffins

Ingredients

• 2 cup non-dairy milk
• 2 tablespoons apple cider vinegar
• 1/2 cup ground flax seed
• 2 1/2 cups whole wheat pastry flour (OR 2 cup whole wheat + 1 1/2 cup all-purpose flour)
• 3  teaspoons baking soda
• 2  teaspoons ground cinnamon
• 1/2  teaspoons salt
• 1/2 cup extra virgin olive oil (or vegetable)
• 1 cup pure agave syrup
• 2  teaspoons pure vanilla extract
• 1  teaspoons pure almond extract (optional, but awesome)
• 3 cup fresh + sweet blueberries (frozen blueberries seem to make the muffins too moist.

CINNAMON STREUSEL TOPPING

• 4 tablespoons + 4 tsp sugar
• 2 teaspoons cinnamon
• 4  teaspoons butter
• 4  teaspoons flour
• pinch salt.

Directions

1. Preheat oven to 375F and line a muffin tin with liners.In a small bowl, mix together the non-dairy milk and apple cider vinegar and set aside.
2. In a medium size bowl, whisk together the dry ingredients (ground flax, flour, baking soda, cinnamon, salt). In a small bowl, mix together the wet ingredients (oil, syrup, extracts) and add the wet to the dry and stir until just combined.
3. Stir in the fresh or frozen blueberries until just combined. Spoon into paper liners and fill to the top. Make cinnamon streusel topping and sprinkle over top of batter.
4. Bake in the oven at 375F for about 15-20 minutes, until golden and the top of the muffin slowly springs back when pressed. 

Click Here for the Original Recipe at 'Oh She Glows' food blog.