Vegan Lemon Blueberry Muffins

Streusel Topping (optional but highly recommended)
1 Combine the sugar, flour, lemon zest, and melted butter until crumbly. Place in the fridge until you're ready to top and bake the muffins. 
Lemon Blueberry Muffins
4 Preheat the oven to 450 F and line a standard 12 well muffin tin with liners. 
5 To a large mixing bowl, add the sugar and lemon zest. Using your hands, press the lemon zest into the sugar until fully combined.
6 Add the flour, cinnamon, salt, and baking powder to the mixing bowl and whisk until combined. Pour in the blueberries and toss until fully coated.
8 Create a small well in the dry ingredients and pour in the coconut milk* (see notes!), melted coconut oil, lemon juice, flax eggs and vanilla. Using a rubber spatula, fold together all of the ingredients until just combined. 
9 Using an ice cream scoop or a 1/4 cup measuring cup, evenly distribute the batter across the lined muffin tin, filling each liner 3/4 of the way. Sprinkle a generous amount of the streusel topping on top of each muffin. 
10 Bake for 10 minutes then, while keeping the muffins in the oven, drop the temperature to 375F and bake for an additional 10 minutes. Remove from the oven and allow to cool in the pan for at least 10 minutes before inverting onto a cooling rack.
14 Optional: while they muffins are cooling, feel free to make the lemon glaze by whisking together powdered sugar, lemon juice and lemon zest. 
12 Top with lemon zest or the lemon glaze and serve! Enjoy while warm, at room temperature, or chilled.