Heat the oven to 180°C.
In a bowl sift together the gluten-free flour, sugar, baking soda and salt.
In another bowl combine the soy milk, oil, apple cider vinegar and vanilla. Allow the mix to thicken for a few minutes.
Pour the wet mixture into the bowl with the dry ingredients and mix well.
Line a muffin tin with liners and divide the batter between the muffins ( I like to put 1/3 of a cup in each muffin liner).
Make the streusel by combining all the dry ingredients in a small bowl.
Melt the vegan butter and add to the bowl. Give it a quick mix.
Divide the blueberries between the muffins and add on top and then top with streusel mix.
Bake for approx. 25-30 minutes or until you can stick a toothpick in the middle and it comes out clean.
Serving Size 1