I love Saturday mornings...that is, when I get to sleep in...make breakfast from scratch...and actually enjoy my cup of coffee instead of slurping it down in two minutes as I rush to get ready for work. Saturday mornings are even better when I get to spend it with the hubby, sitting on the porch enjoying the morning sunshine and our breakfast and coffee together. This past weekend was one of the few weekends this summer that we did not have to go out of town for something, so it was nice to be home relaxing and getting things done around the house. 
I was excited to make breakfast Saturday morning, however...my plans were interrupted when I realized we were out of eggs. However, that did not stop me. Alas....these egg-less muffins:
Blueberry Crumble Muffins
Ingredients:
All Purpose Flour - 2 cups (I used one cup whole wheat, one cup regular)
Baking Soda - 1 and 1/2 teaspoons
Salt - 1/2 teaspoon
Sugar - 1 cup
Milk - 1 cup
Canola Oil -1/3 cup
Almond Extract - 1 teaspoon
Apple Cider Vinegar - 1 tablespoon
Fresh Blueberries - 1 - 1 1/2 cups
Crumble Topping:
Preheat the oven to 375F. Line muffin tin with paper baking cups.
In a medium bowl, combine together flour, baking soda, salt.
In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir. Gently fold in the berries using a rubber spatula. Fill the muffin tins about 2/3rds full. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake until a wooden skewer inserted into the center comes out clean, about 22-25 minutes.
Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.
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