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.
¾ cup (185 ml) soy milk, 2 tablespoon lemon juice
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.
¾ cup (150 g) granulated sugar, 2 tablespoon lemon zest
Next, in another small bowl, add the fresh blueberries and toss them with the flour. This will prevent them from sinking to the bottom.
1 ½ cups fresh blueberries, 1 tablespoon white all-purpose flour *
In a medium bowl, mix the dry ingredients together- all-purpose flour, baking powder, and salt.
2 cups (250 g) white all-purpose flour, ¼ teaspoon sea salt, 2 ½ teaspoon baking powder *
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.
⅓ cup (80 ml) neutral oil, ½ cup (125 ml) plain soy yogurt, 1 teaspoon vanilla extract
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!
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.
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!
Notes
*Baking powder: If you're living in Europe, you're probably using German baking powder, which is more powerful than baking powder sold in the US. For that reason, make sure to use only half of what is written- 1 ¼ tsp. Adding too much will have the opposite effect- your muffins will sink!*Flour: You could try making these muffins gluten-free by substituting the white flour with gluten-free all-purpose flour.Storage
Fridge: Once cooled, you can store your vegan lemon blueberry muffins in an airtight container. Store at room temperature for 2-3 days, or in the fridge, for up to 5 days.
Freezer: Let them cool to room temperature first and store in the freezer for up to 6 months. I like to wrap each muffin in foil, then store them all together in a freezer-safe container.