Preheat oven to 350 degrees F.
In a glass measuring cup add So Delicious Coconut Milk and vinegar, set aside for 5 minutes or until curdled.
If using frozen blueberries coat with one tablespoon of gf flour, stir to coat.
In a medium sized bowl, add flour blend, baking powder, baking soda, sea salt, and sugar.
Whisk to combine.
Add water, coconut milk mixture, maple syrup, vegetable oil, and maple extract.
Stir until smooth.
Add blueberries.
Using a muffin pan, fill cups ¾ of the way full.
In a small bowl add, brown sugar, gf flour, vegan butter, and maple syrup.
Using a pasty cutter, cut mixture until it resembles small crumbles.
Top the uncooked muffins.
Place muffins in a 350 degree oven for 20-22 minutes or until a toothpick is inserted comes out clean.