Egg-Free Blueberry Muffins

Preheat oven to 400ºF. Grease bottoms of 12 standard muffin cups or line with paper baking cups.

To make topping, mix flour, brown sugar, and cinnamon together in a small bowl. Cut in butter using a pastry cutter or 2 knives, until a coarse meal is formed. Set aside.

In a small dish, combine egg replacer and warm water. Stir gently with a fork until well mixed.

In a large bowl, beat milk, oil, and egg replacer mixture. Stir in flour, sugar, baking powder and salt just until moistened. Mixture will be lumpy, but do not over-mix. Fold in blueberries.

Spoon batter into muffin cups about 2/3 to 3/4 full. Sprinkle each with about 1 tablespoon of the topping. Bake 20–22 minutes or until lightly browned. Allow muffins to cool in the pan for about 5 minutes and then remove to a wire rack.