(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat oven to 450°F and line a 12-cup muffin tin with liners.
Combine oat milk and vinegar in large mixing bowl and let sit for at least 5 minutes. Add melted Country Crock® Plant Butter, sugar, eggs (or applesauce), and vanilla and whisk to combine.
In a medium mixing bowl, whisk together flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients until mostly combined, with a few lumps remaining.
Fold in the blueberries until evenly distributed and just combined.
Divide the batter among the 12 muffin liners and sprinkle with coarse sugar.
Bake at 450°F for 5 minutes. Decrease the oven temperature to 350°F and continue baking for 15-18 minutes (for vegan, you may need 3-4 minutes longer). Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.