Directions:

1. Mix together fresh lemon juice and oat milk to create a vegan buttermilk. Set aside.

2. Then combine all dry ingredients and whisk together until combined.

3. In a separate bowl, add vegan butter, both sugars, vanilla, and cream together until fluffy, about 2 minutes.

4. Next, add the buttermilk mixture to the dry ingredients and stir until combined. Once incorporated, fold in dry ingredients. Then, fold in chopped strawberry pieces.

5. Bake at 425 for 5 minutes, then at 375 for 15 minutes for golden, moist muffins! Cool and enjoy!