Lemon Blueberry Muffins No Eggs No dairy

These vegan lemon blueberry muffins come out golden, soft and bakery-style, with tall domed tops, juicy blueberries and a bright lemon flavour. Each muffin is finished with crunchy raw sugar crystals and a crumbly streusel topping, so you get a soft fluffy muffin underneath with a sweet crisp top. 👉 Full recipe + tips : https://shirleycooking.com/vegan-lemo... 📝 Ingredients Streusel Crumb Topping • 35 g (1/4 cup) All-purpose flour • 3 tbsp brown sugar • pinch salt • 2 tbsp avocado oil (any neutral oil) Muffin batter • 250 g (1¾ cups) all-purpose flour • 150 g (¾ cup) superfine granulated sugar • 1 tbsp lemon zest from 1 large lemon • 2 tsp baking powder • ½ tsp baking soda • ¼ tsp salt • 180 ml (¾ cup) oat milk (or any plant-based milk) • 80 ml (⅓ cup) avocado oil (or any neutral oil) • 1 tbsp apple cider vinegar • 3 tbsp fresh lemon juice about 1 large lemon • 1 tsp vanilla extract • 210 g (1 ½ cups) fresh or frozen blueberries, reserve a few for topping 1 tsp all-purpose flour for coating • 1 to 2 tbsp raw sugar for sprinkling on top 🌿 More vegan baking: Vegan Dirt Bomb Muffins :    • Vegan Dirt Bomb Muffins (Eggless!) Soft Ci...   📌 Follow Cooking with Shirley: 🌐 Website: https://shirleycooking.com 📺 Subscribe:    / @cookingwithshirley   📷 Instagram:   / cookingwithshirley   📌 Pinterest:   / cookingwithshirley   #blueberrymuffins #dairyfreedessert #egglessbaking #asmrcooking