Vegan Blueberry Muffins

Adapted this recipe from my Darling Vegan site. Very moist and full of burst of blueberries.

Ingredients

All-purpose flour - 2 cups
Soy milk - 1 cup, or coconut milk, rice milk
Fresh Lemon Juice - 1 TBSP (was 1 tsp apple cider vinegar)
Baking powder - 2½ tsp
Baking soda - ¼ tsp
Salt - ½ tsp
Sugar - ½ cup + 2 TBSP
Oil - ¼ cup + 2 TBSP
Vanilla extract - 1 tsp
Lemon zest of 1 lemon
Fresh blueberries - 1½ - 2 cups
Yield: 12 muffins

Steps

1. Preheat the oven to 375°F. Line a muffin tin with baking cups and set aside.
2. In a small bowl combine milk and lemon juice. Set aside to allow milk to curdle.
3. In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
4. Mix together sugar, oil, lemon zest, and vanilla extract. Add milk mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix - a few lumps are okay. Fold in blueberries.
5. Spoon into muffin tins. Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.

6. Remove from oven and allow muffins to cool before removing from pan.