Easy Vegan Blueberry Muffins

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or lightly grease it.
2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients: In a separate bowl, mix the non-dairy milk and apple cider vinegar (or lemon juice) and let it sit for a minute to curdle (this acts as a vegan buttermilk). Then add the vegetable oil and vanilla extract and mix well.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter will be lumpy.
5. Add Blueberries: Gently fold in the blueberries.
6. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Enjoy: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.