• Preheat oven to 350 degrees F
• Combine the flour, baking powder, baking soda, salt, and sugar into a large mixing bowl
• Mix Well
• Add in the butter, lemon juice & zest, egg replacer powder, water, vanilla, and oat milk
• Mix again and set aside
• Wash the blueberries
• Put the blueberries in a bowl and coat with the flour and sugar evenly (This ensure that all the blueberries don't sink to the bottom while baking)
• Dump the coated blueberries (prepared blueberries) into the muffin batter
• Fold in the blueberries, gently
• Place the muffin tin liners in the muffin tins
• Scoop 1/4 cup of batter into each muffin tin
• Bake for 15 minutes.
• After 15 minutes, carefully slide the muffin pan out of the oven and sprinkle the topping on top of each muffin
• Scooch the muffin tins back into the oven to cook until golden-brown or until you can put a toothpick in the middle of a muffin and it comes out clean.
• Set out the muffin tins to cool. BUT if you're like me and have zero regard for safety- feel free to eat them while they are scalding hot.

For the Topping

• Put the butter into a bowl with the flour and sugar
• Use the wisk or fork to break up the butter into small chunks while coating it with the flour and sugar
• The butter pieces should be crumbly