Promised Photo's and Recipe

My sincerest apologies for being a bad blogger this week!! It's just been one of "those weeks". Though I do have a few pics and a recipe today. My old muffin pan finally fell apart, which is why it is not a very pretty picture of them, the inside turned out beautifully and tasted so good though!! The recipe is as follows: for the muffins

1 3/4 cups of flour

3/4 + 2 TBS. of sugar

2 1/4 tsp. of baking soda

1/4 tsp. of salt

3/4 cup of soy milk

1/3 cup of canola oil

2 tsp. of soy yogurt

1 1/2 tsp. of vanilla extract

1 1/2 cups of fresh blueberries

For the crumb topping:

1/2 cup flour

1/2 cup of sugar

2 TBS. of canola oil

zest and juice of one lemon

Preheat the oven to 400 degrees. Grease 12 muffin tins/cups. Begin by making the crumb topping, start with the oil, flour and sugar in a small bowl. Mix with either a fork, or if you don't care about getting a little messy, use your fingers. Add in the zest with the juice and mix till crumbly texture forms, preferably small bits of crumbs. Next sift the dry ingredients together in a medium sized mixing bowl, then in a smaller bowl combine the wet ingredients. Make a well in the center of the dry ingredients and pour the wet mix to the dry mix. Mix just enough to combine, being sure not to over mix. Add the blueberries to mix, and gently fold in to batter. Fill the muffin cups about 2/3 full, then go back and crumble some of the lemon mixture on all muffins. Cook for 18 to 22 minutes, depending on your oven. Muffins are done when toothpick is inserted and comes out clean. Allow to cool. The crumb topping will be crunchy the first day and them moist the following day.

I will be posting more pics, probably tomorrow. I have made some Chocolate Chip muffins with the above recipe, just subbing chocolate chips for blueberries and lemon. As well as some new experimental recipes I am trying to veganize. Thanks again to Bianca and Jessy for the web award!!!!!!!!