This post is part of a two-fer. Click here for Spinach Quiche.
1 cup whole wheat flour
1/2 cup packed almond flour
1/2 cup sugar of choice (I prefer cane sugar)
2 tsp baking powder
Generous pinch of salt
*Combine thoroughly in blender, mixer, food processor, whatever kitchen gadget you like.
3/4 cup soy, almond, or rice milk
1/4 cup olive oil
1 tsp vanilla
*Blend just until mixture becomes pourable
*Gently fold in about 1 cup of fresh or frozen blueberries and spoon into muffin tin.
*Mix ingredients together with hands and sprinkle over top of each muffin. Bake muffins for 30 minutes at 350/180 or until brown on top and cooked through.
**The crumble topping is pretty much the same as my Apple Crisp. Click here to check out some of that yumminess!