Blueberry Muffins

1. Preheat oven to 450℉.
2. Wash the blueberries and thoroughly pat them dry.
3. In a large bowl, mix together the flour, sugar, salt, and baking powder until combined.
4. Gently mix in the blueberries to coat them with the dry ingredients.
5. In a separate bowl, mix together the plant milk, applesauce, oil, and vanilla extract until combined.
6. Add the wet mixture to the dry ingredients and gently mix with a rubber or wooden spoon until just combined to avoid overmixing.
7. Scoop the batter into a lined muffin tin about ¾ full. I like to use an ice cream scoop.
8. Sprinkle the crumble topping evenly on top of each muffin.
9. Bake for 10 minutes at 450℉, then lower the oven temperature to 375℉ and bake for an additional 6-8 minutes or until the muffins are baked through and golden brown.
10. Allow the muffins to cool before serving.

Crumble Topping

1. To a small dish, add the flour, sugar, and salt. Mix until combined.
2. Add the melted butter and mix with a fork. The crumbles should resemble small pebbles.
3. Refrigerate for at least 5 minutes or until ready to use.