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Line a muffin pan. Preheat the oven to 400 deg F (204 deg C).
In a bowl, mix in the wet ingredients until the sugar is fully combined.
In another bowl, whisk 1 ¾ cup flour, baking powder, baking soda and salt.
Fold the dry into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter.
Add lime zest. Add 1 tbsp flour to the blueberries and toss lightly then add to the batter.
Drop spoonfuls of the batter into the lined muffin pan, not more than ⅔ full.
Make the streusel: Mix the flour and sugar in a bowl. Add the vegan butter/oil and mix in to make fat crumbs.
Sprinkle generous streusel on the batter.
Bake at 400 deg F (204 C) for 16 mins, reduce temp to 375 (190 C) and bake for another 7 to 8 mins.
Cool for 10 mins, then remove from the pan. Cool completely and store on the counter for the day or refrigerated for up to 4 days, Freeze for up to a month.