Blueberry Double Bran Muffins

Dry Ingredients
1 cup unbleached organic white flour
1/4 cup organic white sugar
1/4 cup organic brown sugar
1/4 cup organic oatbran
1/4 cup all-bran cereal (dry)
1 tablespoon golden ground flaxseed
2 teaspoon organic baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Wet Ingredients
3/4 cup EdenSoy - Original Unsweetened
soy milk beverage
1/4 cup organic canola oil
1/4 cup organic agave syrup
3 tablespoons orange-mango Kiju juice

Berries
1 cup fresh or frozen blueberries
 (thawed and drained)
Just before folding into your batter:
Sprinkle with 1/2 tablespoon of flour and
bit of white sugar - toss gently to coat all
berries.

Streusel Topping
2 tablespoons camino cuisine brown sugar
2 tablespoons organic unbleached white flour
1 tablespoon earth balance margarine (organic whipped)
1/2 teaspoon cinnamon

Mix dry ingredients together in a large mixing bowl.  Measure wet ingredients together in a 2 cup measuring cup --  then pour onto top of dry and fold together gently using as few strokes as possible. Let batter sit for about 5 minutes - the oatbran and bran cereal will expand somewhat thickening the batter a little.  If it still seems a little too thin at this point add another 2-4 tablespoons of flour. Fold in the thawed, drained and floured berries 1/3 cup  at a time.  I sprinkled the blueberries 1/3 cup at a time spread evenly over the top of the batter so they would be well distributed and not sink into one location exclusively.

One quarter cup batter per muffin will give you one dozen.  Sprinkle with streusel mixture.  Bake at 375 degrees for 18-20 mintues.  If you don't eat them all the first day -- freeze them -- they'll stay a lot fresher that way.  When you want one -- thaw out slightly -- pop in the toaster oven at 225 for about 5 minutes and they'll taste fresh baked again.

*Blueberry Double Bran Muffins:  a original recipe created by Veggie Prairie Girl*