Gluten Free vegan Blueberry Streusel topped Muffins

GOOEY GLUTEN FREE BLUEBERRY MUFFINS W/ STREUSEL TOPPING♥VEGAN OPTIONS AND LOW GI♥

PREHEAT OVEN TO 400

I used Coconut sugar since it is Lower on the GI than regular sugar.
2-3Tbs. Raw coconut sugar
1 egg or Ener-G egg replacer
http://www.ener-g.com/egg-replacer.html
1 1/2 C. white rice flour
1/3 tsp. salt
1 heaping cup fresh blueberries (or favorite berry)
Frozen can be subbed here
http://www.wymans.com/product/blueberries/wild-blueberries
2 1/2 tsp. baking powder
2 Tbsp. Safflower or coconut oil
*add some flare if you'd like. Add vanilla, cinnamon or a little ginger, lemon zest or lemon juice.

Now for that delicious topping:
3 Tbsp. Coconut or RAW sugar
http://www.coconutsecret.com/crystals2.html
2 tsp. Coconut oil
http://www.drbronner.com/DBMS/COCONUTOIL.htm
1 tsp. Vegan butter (melted)
http://www.earthbalancenatural.com/
1/2 tsp. vanilla

Oven should be at 400 now..
Oil up your muffin tins or pop in some adorable muffin cup papers and fill halfway (makes about 6 muffins)

sprinkle streusel on top

pop in the oven, mine runs hot so it only took about 15-20 minutes. Be sure to check on them though!

Enjoy♥ & send me you recipe photos on INSTAGRAM
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