Blueberry Muffins

[Dee]

1 1/2 cups GF all-purpose flour mix
1 teaspooon xanthan gum
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil
1 teaspoon vanilla
1 egg (or egg substitute)
1/3 cup DF/SF milk
1 cup fresh blueberries

Topping:
1/2 cup white sugar
1/3 cup GF all-purpose flour mix
1/4 cup butter, (Earth Balance DF/SF)
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees.
Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
Mix this with flour mixture.
Fold in blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

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 for 18 to 20 minutes in the preheated oven, or until done.