Step 1

Preheat oven to 390ºF (200ºC). Either line a standard muffin tin with cupcake liners or grease it generously with a non-stick spray.

Step 2

To a medium bowl, add soy milk and stir in the lemon juice. Let it sit for 5-10 minutes to curdle. This will be our buttermilk substitute.

Step 3

Then, in a small bowl, add granulated sugar and lemon zest. Massage them together to allow the lemon zest to release its flavor and aroma.

Step 4

Next, in another small bowl, add the fresh blueberries and toss them with the flour. This will prevent them from sinking to the bottom.

Step 5

In a medium bowl, mix the dry ingredients together- all-purpose flour, baking powder, and salt.

Step 6

In a large mixing bowl mix the wet ingredients- the buttermilk, oil, soy yogurt, vanilla extract, as well as the lemon sugar from before. Mix until everything is well combined and smooth.

Step 7

Sift the dry ingredients into the wet, and using a rubber spatula, stir until everything is just mixed but still clumpy. Add the floured blueberries, and mix again, just a few times to fold them into the batter. Don't overmix, having clumps is perfectly fine!

Step 8

Divide the batter evenly in the prepared muffin tin, filling each muffin hole all the way up. Top with more fresh blueberries if desired. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the top appears lightly golden.

Step 9

Let the muffins cool in the pan for 10 minutes, then transfer them to a cooling rack to cool completely. Don't let the muffins sit in the muffin tin for too long, or they'll steam and get soggy from the heat. Serve!