Step 1

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.

Step 2

Combine all your wet ingredients (oil, lemon juice, vegan milk) in a separate bowl.

Step 3

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.

Step 4

Add your mashed blueberries to the wet mixture. Stir. Then pour your wet mixture over your dry mixture.

Step 5

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.

Step 6

Time to prepare the oat crumble topping. Simply mix oats, brown sugar, cinnamon and oil.

Step 7

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.

Step 8

Pop them into the oven for 30-35 minutes at 180°C/356°F.