INGREDIENTS

1/3 cup Wholesome Organic Sucanat
1/4 cup soy margarine (or butter), softened
1 cage-free organic egg white, beaten
2 cups organic unbleached flour
3 1/2 tsp baking powder
1/2 tsp sea salt
1 cup soy milk
1 tsp vanilla extract
1 1/2 cups frozen or fresh organic blueberries

Crunch Topping

1/4 cup soy margarine (or butter)
1/2 cup Wholesome Organic Sucanat
1/3 cup organic unbleached flour
1/2 tsp cinnamon

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INSTRUCTIONS

Preheat oven to 375°F.

In a mixing bowl, cream sucanat and soy margarine. Add egg white mix well. In another bowl combine flour, baking powder and salt add to the creamed mixture alternately with soy milk. Stir in vanilla. Fold in blueberries.

Fill 12 paper-lined muffin cups two-thirds full.

For the topping: In a small bowl, combine soy margarine, sucanat, flour and cinnamon until crumbly. Sprinkle evenly over muffins.

Bake for 25 to 30 minutes or until browned.