Yield: 24 Muffins
1 cup sugar
Zest and juice of 1 lemon
3/4 cup oil
1/2 cup oat milk or other milk substitute
1 tsp vanilla
2.5 cups flour
1/2 tsp baking soda
1/2 tsp salt
2 heaping cups blueberries
1/3 cup sugar
5 tsp flour
I tbsp oil
1/3 cup powdered sugar
1-2 tbsp lemon juice
Line 2 12 cup cupcake pans with cupcake liners. Preheat the oven to 375.
In a large bowl, mix together the wet ingredients from the muffins: sugar, lemon zest and juice, eggs, oil, oat milk, and vanilla.
In a small, separate bowl mix together the 2.5 cups flour, baking soda, and salt.
Add the flour mixture to the bowl with the wet ingredients. Mix until well combined. Fold in the blueberries. Scoop about 1/4 of a cup of batter into each cupcake cup. Mix together 1/3 cup sugar, 5 tsp flour, and 1 tbsp of oil until combined and forms a
Sand like mixture. Sprinkle crumbs on the top of each muffin.
Bake muffins on the middle rack in your oven at 375 for 23-25 minutes. Remove from oven and cool completely.
Mix together the 1/3 cup powdered sugar and 1 tbsp of lemon juice. Add more lemon juice if needed, 1 tsp at a time until reaches desired consistency. Glaze should be thick, but thin enough to pipe drizzle onto muffins. Spoon glaze into a small ziplock bag. Cut off tip and drizzle onto muffins.
Store in airtight container. Eat within 2 days or freeze right away.