Soy and Lactose Free Blueberry Muffins

• 1 34 cups whole wheat flour
• 13 cup sugar
• 2 teaspoons baking powder
• 14 teaspoon salt
• 1 beaten egg
• 34 cup almond milk
• 14 cup olive oil
• 1 cup frozen blueberries
• 3 tablespoons whole wheat flour
• 3 tablespoons packed brown sugar
• 2 tablespoons coconut oil

1. Preheat oven to 400 degrees F. Combine dry ingredients in a large bowl.
2. Combine wet ingredients in a medium bowl.
3. Combine struesel ingredients in a small bowl until coarse crumbs.
4. Add wet to dry and blueberries.
5. Stir until moistened.
6. Fill muffin cups 3/4 full.
7. Top with struesel.
8. Bake for 18 minutes.

whole wheat flour, sugar, baking powder, salt, egg, almond milk, olive oil, frozen blueberries, whole wheat flour, brown sugar, coconut oil

Taken from www.food.com/recipe/soy-and-lactose-free-blueberry-muffins-416233 (may not work)