blueberry crunch tops

When I stirred the buttermilk soaked oats the very first time I made these (over a decade ago), there was such an instantly sensationally visceral palpability in the gloriousness of that gorgeous texture.  And yes, all of those words are necessary.  And no, they probably do not all belong in the same sentence.  But there you are.

Switching from dairy buttermilk to non dairy buttermilk was a bit daunting at first, and I have to admit that I kind of put these on the back burner until I was able to find a suitable substitute.  I have made these with soy milk mixed with white vinegar and with lemon juice (both work very well) and to be honest, I am not really interested in trying out my other buttermilks from The Challenge, because the others didn't thicken up as well as the soy.  This recipe, for me, is as much about recreating the loveliness of the texture as it is about the depth of flavor; both attributes, fortunately, are very much present...

Blueberry Crunch Tops

1 c. oats

1 c. soy milk

1 tbs fresh lemon juice or white vinegar

1 c. all purpose flour

3/4 c. light brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg, lightly beaten

1/4 c. dairy free butter, melted

1 c. blueberries

for the topping:

2 tbs dairy free butter, cubed

1/2 c. flour

1/2 c. oats

1/4 c. light brown sugar

1/4 tsp cinnamon

Preheat oven to 400.

In a bowl, combine the soy milk and lemon juice.  Let stand for a few minutes, give it a good stir, and add the oats.  Set aside.

In another bowl, combine flour, brown sugar, baking powder, baking soda, and salt.  Mix well.  Stir egg and butter into buttermilk mixture.  Add wet ingredients into the dry, stirring until just combined.  Fold in the blueberries.

Combine the topping ingredients in a bowl with fingers.  Sprinkle on top of the muffins, pressing gently to adhere.

Bake for 15-20 minutes, or until a toothpick comes out clean.