1 cup unsweetened almond milk
2 tablespoons apple cider vinegar
2 cups plain flour
2 1/2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/2 cup caster sugar
1/4 cup canola oil
2 teaspoons vanilla extract
Zest of 1 lemon
200g fresh blueberriesMethod
Preheat the oven to 180°C and line your muffin tin with paper cases.
In a jug add the almond milk and apple cider vinegar, stir and set aside for 10 minutes to cuddle.
In a large bowl, sift the plain flour, salt, baking powder, bicarbonate of soda.
In another bowl mix the sugar, canola oil, vanilla extract and lemon zest. Stir to combine then pour into the curdled milk and stir.
Pour the wet mix into the dry mix and stir to combine.
Add the blueberries and use an icecream scoop to easily fill the paper cases. One scoop should be fine.
Bake for 20 to 25 minutes until a skewer comes out clean.