Whole Wheat Blueberry Breakfast Muffins

Ingredients (Muffins)
1 cup non-dairy milk
1 tbsp apple cider vinegar
1/4 cup ground flax seed
1 and 3/4 cups whole wheat pastry flour (OR 1 cup whole wheat + 3/4 cup all-purpose flour)
1 & 1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp kosher salt
1/4 cup extra virgin olive oil (or vegetable)
1/2 cup pure maple syrup
1 tsp pure vanilla extract
1/2 tsp pure almond extract (optional, but awesome)
1 & 1/2 cup fresh + sweet blueberries (frozen blueberries seem to make the muffins too moist)

Ingredients (Cinnamon Streusel Toppings)
2 tbsp + 2 tsp Turbinado sugar
1 tsp cinnamon
2 tsp Earth Balance
2 tsp flour
pinch salt

Directions (Muffins)
1. Preheat oven to 375F and line a muffin tin with liners. (A mini muffin tin and makes 24 muffins).
2. In a small bowl, mix together the non-dairy milk and apple cider vinegar and set aside.
3. In a medium size bowl, whisk together the dry ingredients (ground flax, flour, baking soda, cinnamon, salt).
4. In a small bowl, mix together the wet ingredients (oil, syrup, extracts).
5. Add the wet to the dry and stir until just combined.
6. Stir in the fresh or frozen blueberries until just combined.
7. Spoon into paper liners. (Fill the liners to the top in the muffin tin).
8. Make cinnamon streusel topping by mixing ingredients, then sprinkle over top of batter.
9. Bake in the oven at 375F for about 15-20 minutes, until golden and the top of the muffin slowly springs back when pressed.
10. Cool for at least 15 minutes before serving as the blueberries will be super hot!

NOTE
Recipe from here.