Step 1

You can watch the video in the post for visual instructions.I recommend measuring the ingredients in grams on a kitchen scale. Preheat oven to 360 degrees Fahrenheit (180 degrees Celsius) and line a muffin pan with paper liners or grease the pan.

Step 2

Add plant-based milk and lemon juice to a small/medium bowl. Stir to combine and set aside for a few minutes to make "vegan buttermilk".

Step 3

Meanwhile, add all dry ingredients to a large mixing bowl and stir with a whisk.

Step 4

Now add the wet ingredients and stir with a spatula or whisk to combine. Do not overmix the batter. Finally, fold in the blueberries.

Step 5

Divide the batter among the wells of the muffin pan. I had enough batter to make 8 muffins.

Step 6

Bake for 25-30 minutes or until you spot cracks on top of the muffins. You can also make a toothpick test. Insert the toothpick into the center of a muffin. It should come out fairly clean (it's ok if the toothpick is crumbly but it shouldn't come out wet).

Step 7

Let the muffins cool and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5-6 days or freeze for up to 3 months. They won't stay soft if stored in the fridge, however, you can reheat them in the oven until warmed through to make them softer again.