Lemon Blueberry Muffins by Vegan Mother Hubbard

Topping Ingredients:

• 3/4 cup oats
• 1/2 cup sugar
• 1/4 cup oil
• zest of 1 lemon

Dry Ingredients:

• 3 cups flour (I used 1 cup wheat and 2 cups white)
• 1 1/4 cups sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• zest of 1 lemon
• 2 1/2 cups blueberries (I used frozen)

Wet Ingredients:

• juice of 2 lemons (about 1/2 cup)
• 1 1/2 cups non-dairy milk
• 1/2 cup soy yogurt

Preheat oven to 400 degrees. Line muffin tins with muffin papers, for 24 muffins. In a small bowl, combine all the topping ingredients with a fork and set aside. In a medium sized bowl, whisk together the dry ingredients. Toss the blueberries in the flour mixture. In a large bowl, whisk the lemon juice and milk together, then mix in the yogurt. Add the flour and berries to the wet ingredients and mix together with a fork. Do not over mix! Fill muffin cups about 3/4 full and sprinkle each with 2-3 teaspoons of the topping. Put muffins in the oven, reduce heat to 350 degrees. Bake 25-30 minutes, until the tops are lightly browned and crisp.