• Preheat oven to 400 and set the center rack.
• Combine the flour, HTB, baking powder, salt, and pumpkin pie spice in a large bowl.
• In a separate bowl whisk the chia eggs, plant milk, sugar, Earth Balance, and vanilla.
• Combine them without overmixing—only until moistened, not smooth.
• Fold in the blueberries (thoroughly drain if previously frozen).
• Form into muffin cups or a lightly greased 12-cup muffin pan (I use cast iron).
• Sprinkle with a mix of date sugar and pumpkin pie spice.
• Bake 10 minutes beyond when an inserted toothpick comes out clean.
• Let cool a few minutes before removing from pan.
• Serve immediately plain or with preferred toppings.
• Can store at room temp for several days in paper and airtight container.
• After that refrigerate.

Oat Crumble

• Mix all the ingredients except the butter in a bowl.
• Cut the butter (organic Earth Balance) into the mix with a knife or pastry blender until it's coarse and crumbly.
• Layer over the muffin tops and gently pat down.