Each year our elementary school celebrates Mother's Day by inviting all the mom's to join their child for a quick breakfast at the beginning of the school day...otherwise known as "Muffins For Moms". Brody was very excited to have me come to school with him for this event, so I asked what kind of muffin he would like me to make for him to bring along. It was a tough decision between Banana, Chocolate Chip, Cinnamon, etc...but he finally decided on Blueberry!
Blueberry Muffins (milk, egg, peanut & tree nut free!)
2 cups plus 2 Tbsp flour (I like to use 1/2 white and 1/2 whole wheat)
1/2 cup sugar
1 tsp baking soda
1 Tbsp lemon juice
1 cup rice milk
1/2 cup applesauce
1 cup frozen blueberries
3 Tbsp brown sugar
1 Tbsp dairy-free margarine, room temperature
1/4 tsp cinnamon
1/4 tsp nutmeg
Preheat oven to 375. Lightly grease 12 muffin cups. In large bowl combine 2 cups flour, sugar, baking powder, baking soda, lemon juice, rice milk, and applesauce. Mix until thoroughly combined. In small bowl toss blueberries with remaining 2 Tbsp flour just to coat (prevents from sinking), then fold them into batter gently. Spoon batter into prepared muffin cups, filling half full. Set aside.
To Prepare Topping: In separate small bowl, stir sugar, margarine, cinnamon and nutmeg with a fork until crumbly. Spoon evenly over each muffin before baking.
Bake for 15 minutes or until light golden brown.