Add apple cider vinegar to the soy milk, mix and keep aside for a few minutes.Let the milk curdle.
In a bowl mix all purpose flour, baking powder, baking soda, and salt.
In another bowl mix granulated sugar, canola oil, lemon zest, lemon juice and vanilla extract. Add the curdled soy milk and mix.
Add dry ingredients to the wet ingredients and mix nicely.
Finally, add the blueberries and gently fold.
Put the batter in muffin molds and bake in a pre-heated oven for around 25-30 minutes at 180 degrees Celcius.
Once done, take out the baking tray and allow the muffins to cool on a cooling rack for a few minutes. Enjoy!