Vegan Blueberry Streusel Cupcakes!

Its blueberry season!!!... And I have been stocking up. I used to LOVE fresh blueberry cheesecake and putting fresh blueberries in my cereal in the summer (Well I still do but since I have a dairy allergy I have had to do things a little different).... *The frosting can be made vegan OR regular

Vegan Blueberry Streusel Cupcakes!

Ingredients:

1 and 3/4 cup                        All-purpose flour
1 cup                                     Raw sugar or regular sugar
1 tsp.                                     Baking powder
1 tsp.                                     Baking soda
1/2 tsp.                                  Sea salt, fine
1 cup                                     Almond milk
1/2 cup                                  Canola oil
2 tsp.                                     Vanilla extract
1 tbls.                                    Apple cider vinegar
                                              Brown sugar/melted vegan butter/flour/cinnamon mixture, for sprinkling
1 cup                                     Fresh blueberries


Pre-heat oven to 350. Line a standard muffin pan with cupcake liners. In a stand mixer with fitted paddle, beat together sugar, almond milk, oil, vanilla, and vinegar. In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt. Slowly add dry mixture to wet ingredients, scraping down sides of bowl. Fold in blueberries. Use and ice cream scoop to scoop batter into cupcake liners. Sprinkle brown sugar streusel on top on cupcakes. Bake until done (toothpick comes out clean).

 Brown Sugar Cream Cheese Frosting:

1 stick                            Vegan butter, room temp
8 oz.                               Vegan cream cheese, room temp
1 cup                               Light or dark brown sugar
                                        Vegan streusel, for sprinkling


In a stand mixer with fitted paddle, beat together vegan butter and vegan cream cheese until well dispersed. Beat in brown sugar.