Preheat oven to 400°
Measure out ⅔ cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside.
In a large mixing bowl, mix together the dry ingredients.
Add in the wet ingredients and whisk together to combine. Batter may still be a little lumpy.
Gently fold in the blueberries, then use a ¼ measuring cup to evenly disperse the batter into your muffin pan. Set aside.
Using a small food processor, add the streusel ingredients and pulse until crumbles have formed. If the vegan butter was too warm and the mixture begins to form into a dough, transfer the mixture to the freezer for 10 minutes. After the dough chills, us a fork to break up the mixture or lightly pulse a few more times.
Evenly disperse the crumbles over the muffin mixture.
Bake for 30 minutes in the oven, or until lightly browned and toothpick can be inserted and removed clean.
Let cool for 5-8 minutes and enjoy!