Preheat oven to 375 degrees. Line muffin tin with paper liners or spray with nonstick cooking spray.
To make crumb topping, stir together 1/3 cup flour, 1/3 cup sugar and cinnamon. Add 2 tablespoons oil and maple syrup. Mix with fork until topping comes together and set aside.
In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add almond milk, water, maple syrup, oil, vinegar and vanilla. Whisk batter until smooth.
Place blueberries in small bowl and coat with remaining 1/4 cup flour. Add to batter and fold in gently.
Scoop batter into prepared muffin tin. Top with even layer of crumb topping. Bake 22-24 minutes, until golden brown {add 2-4 minutes if using frozen blueberries}.
Remove muffins from muffin tin and place on cooling rack to cool completely.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2019/05/gluten-free-vegan-blueberry-crumb-muffins.html