• Preheat oven to 350°
• Combine unsweetened almond milk and apple cider vinegar. Set aside.
  1 cup unsweetened almond milk + 2 tsp apple cider vinegar
• Add the flour, sugar, salt, baking powder and baking soda to a large mixing bowl and stir to combine.
  1¾ cups all-purpose flour, ½ cup organic cane sugar, ½ tsp salt, ½ tsp baking soda, 1 tsp baking powder
• Add the vegan butter, unsweetened applesauce, vanilla extract and buttermilk mixture to the same bowl. Use a whisk to combine until mostly smooth.
  ⅓ cup vegan butter , ⅓ cup plain unsweetened applesauce, ½ tsp vanilla extract
• Gently fold in the blueberries, then use a measuring cup to evenly disperse the batter into your muffin pan lined with baking cups or sprayed generously with oil to prevent sticking. Set aside.
  1 cup fresh blueberries

Crumb Topping

• Option 1: Add all of the crumb topping ingredients to a high-speed blender or food processor and pulse until crumbly.
  ¾ cup all-purpose flour, ⅓ cup vegan butter, ⅓ cup organic cane sugar, 1 tsp cinnamon
• Option 2: In a medium-sized bowl combine all of the dry ingredients for the crumb topping.
  ¾ cup all-purpose flour, ⅓ cup organic cane sugar, 1 tsp cinnamon
• Add in the vegan butter pieces and work into the dry ingredients by pressing the mixture together with the back of a fork until it appears crumbly.
  ⅓ cup vegan butter
• Evenly disperse the crumbles over the muffin mixture.
• Bake for 24 minutes in the oven, or until lightly browned and toothpick can be inserted and removed clean.
• Let cool for 5-8 minutes and enjoy!