Sift your dry ingredients, add to bowl and whisk. Make sure to whisk super well – you don’t want for salt or baking powder to be concentrated in just one part but perfectly evenly distributed throughout the mixture.
Combine all your wet ingredients (oil, lemon juice, vegan milk) in a separate bowl.
In another smal bowl, mash 25g of your blueberries until smooth using a fork. You can even put them in the microwave to make the mashing easier.
Add your mashed blueberries to the wet mixture. Stir. Then pour your wet mixture over your dry mixture.
Whisk until combined, but no need to over-whisk. Grab your whole blueberries and chuck them over your mixture. Stir again, so that all your blueberries are distributed as evenly as possible throughout the mixture.
Time to prepare the oat crumble topping. Simply mix oats, brown sugar, cinnamon and oil.
Now comes the fun, final bit. Line your muffin tray with paper liners. Use a spoon to fill the tin with your muffin mixture. Fill all the way to the top and then sprinkle over the oat topping.
Pop them into the oven for 30-35 minutes at 180°C/356°F.