Step 1

Preheat the oven to 375F. Spray a muffin tin with cooking spray and set aside.

Step 2

In a small bowl combine soy milk and apple cider vinegar. Set aside to allow milk to curdle.

Step 3

In a larger bowl combine flour, baking powder, baking soda, and salt. Set aside. In a separate bowl, mix together sugar, canola oil, lemon zest, and vanilla extract. Add soy milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to over-mix - a few lumps are okay. Gently fold in the blueberries.

Step 4

Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.

Step 5

Remove from heat and allow muffins to cool before removing from pan.