Blueberry Crumb Muffins

Muffins:
1/4 cup water blended with 1/2 Tbsp flax seeds
1-1/2 cups flour
3/4 cup vegan sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup vegetable oil
1/3 cup nondairy milk
1 cup blueberries (fresh or frozen)

Crumb Topping:
1/4 cup sugar
1/8 heaping cup flour
2 tablespoons vegan margarine
3/4 teaspoons cinnamon

Preheat the oven to 400 degrees F (200C). Grease 12 muffin cups. Prepare egg replacer; set aside. Combine flour, sugar, baking powder, and salt. To a 1 cup measuring cup, add the vegetable oil and egg equivalent, then add enough nondairy milk to equal one cup. Add to dry ingredients and mix well. Fold in blueberries, then place the batter into the greased muffin pan with 12 cups.

Crumb topping: Mix sugar, flour (overfill the 1/8 cup which is also equivalent to 2 Tbsp), margarine, and cinnamon until any large lumps are worked out. Sprinkle topping over muffin batter before baking. I press in lightly because I hate to loose my crumbs when I'm eating them!

Bake about 20 minutes, until the topping and the tops of the muffins are golden.