Vegan Blueberry Breakfast Muffins
By Aaron

Ingredients
320g self raising flour
175g caster sugar
2 tsp baking powder
1/4 tsp salt
300ml non dairy milk
1 tsp cider vinegar
1 tsp vanilla
2 tbsps vegetable oil
175g non dairy yoghurt
150g blueberries + 1/2 tbsp flour

Topping
25g flour
1 tbsp sugar
20g chilled vegan butter

Method
- Preheat oven to 180 Celsius and line 12 hole cupcake tray or 6 hole large muffin tray
- Combine dry ingredients in a bowl
- Mix milk, yoghurt, vinegar and vanilla in a separate bowl
- Add dry ingredients to wet and mix gently til just combined
- Add enough of the flour to the blueberries to lightly coat
- Fold in blueberries
- To make the streusel topping place ingredients in a small bowl and rub together with fingers until it looks like breadcrumbs
- Divided evenly between cases and sprinkle topping over evenly. Bake on middle shelf for 18-20 minutes until golden or skewer inserted comes out clean
- Additionally fold the zest of a lemon in with the blueberries or sprinkle with mixed seeds before putting in the oven