mini whole wheat blueberry muffins

I have finally succumbed to looking at pinterest.  I resisted for a while, trying to convince myself that I could keep everything in evernote and not have one more online time taker.  But in an effort to stop having tons of windows open on my computer at any given time, and in an effort to find more recipes, I finally gave in.  It was a great way to spend a super early morning after the migraine woke me up at 2 and the pain followed by the caffeine from the Excedrin kept me up.  I had tons of luck finding fun breakfast ideas and healthy snacks.  Sadly, what I'm most looking for - healthy, vegetarian dinners are still eluding me.  I'm sure I'll find some though.  There's a ton of stuff out there.
This recipe comes from a new blog I found called Oh She Glows.  I will be adding that to my blogroll soon.  She posts lots of vegan recipes.  I didn't make these vegan, and I changed up her streusel a bit, but I love her site.  So many things I want to try from her blog.
These were the perfect recipe to try this Sunday  because we went blueberry picking on Saturday morning, so we had some nice fresh blueberries to use.  I really liked these.  They were sweet enought without being too sweet, and I loved that the sweeteners used were natural sweeteners.

Ingredients

• 1 cup milk (use non-dairy to be vegan)
• 1 Tablespoon apple cider vinegar
• 1/4 cup ground flax seed (I find that 2 Tablespoons whole =1/4 cup ground)
• 1 3/4 cup whole wheat pastry flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/4 cup extra virgin olive oil
• 1/2 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 cup fresh blueberries

Topping ingredients

• 2 Tablespoons coconut palm sugar
• 1 teaspoon cinnamon
• 1/2 Tablespoon coconut oil
• 1/2 Tablespoon flour

Directions

1. Preheat oven to 375 and spray a muffin tin with cooking spray.  I made mini muffins and made 33.  (So 1 tin of 24 + 9 more)  
2. In a small bowl, mix together the wet ingredients (milk, vinegar, oil, syrup, extracts.)  In another bowl, whisk together the dry ingredients (flax, flour, baking soda, cinnamon and salt).  Combine the wet and dry ingredients and stir just until combined. (I poured the dry into the wet and then reused the bowl from the dry ingredients for the topping.)
3. Gently fold in the blueberries.  Pour into prepared muffin tins.  I used my cookie scoop.  It was the perfect size to fill my mini muffin tin to the top.  
4. In a small bowl (I used my dry ingredients bowl) mix topping ingredients until combined.  Sprinkle over the muffins.
5. Bake for 13-16 minutes or until golden and top of muffin springs back when pressed.   Let cool a bit before serving.