-
Preheat oven to 425 F.
-
Prepare a 12 cup muffin tin by spraying with cooking spray or lining with paper liners.
-
In a small bowl combine the soy milk (or other non-dairy milk) with the apple cider vinegar and set aside.
-
In a large bowl, whisk together the dry ingredients, including the lemon zest.
-
Add the cashew butter to the dry ingredients and mix together with clean hands until butter is evenly distributed and mixture is slightly crumbly.
-
In another bowl combine the streusel ingredients with your fingers (except for the lemon juice.)
-
Sprinkle with lemon juice and form into crumbs with fingers. Set aside.
-
Whisk the vanilla into the soy milk.
-
Make a well in the center of the dry ingredients and pour in the soy milk mixture.
-
Gently combine until no flour remains.
-
Add in blueberries and fold to distribute.
-
Fill muffin tins (I filled 11).
-
Sprinkle with streusel topping.
-
Place in oven and bake for 5 minutes, then turn heat down to 375 F.
-
Bake for an additional 15-18 minutes until toothpick inserted in the center of a muffin comes out dry.
-
Cool on rack for about 10-15 minutes then remove from muffin tins.