These vegan Blueberry Muffins feature a buttery flavor and smooth texture thanks to the combined efforts of non-dairy milk, lemon juice and lemon extract. This compliments the tartness of the blueberries, making a delectable snack for breakfast or any other occasion. The combination of lemon juice and lemon extract in this recipe is so the lemon flavor can be brought up to tasty levels without excessive acidity, which in large amounts can negatively affect gluten's ability to bind.

1 cup + 2 Tablespoons non-dairy milk
2 Tablespoons lemon juice
1 Tablespoon golden flax meal

1 ½ cups + 2 Tablespoons all-purpose flour
1 ¼ cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

¾ cup + 2 Tablespoons sugar
½ cup margarine, melted (1 stick)
1 teaspoon vanilla extract
1 teaspoon lemon extract
¾ teaspoon salt
¼ teaspoon cinnamon

1 ½ cups fresh blueberries

1)
Preheat oven to 325F (163C). If you're using this recipe for muffins, line a muffin tin with cupcake liners so the muffins don't stick to the tin and can be removed easily. In a medium bowl, whisk together non-dairy milk, lemon juice and golden flax meal. Let it sit for about 10 minutes so the mixture slightly curdles and thickens.

2)
In a large mixing bowl whisk together the all-purpose flour, whole wheat flour, baking powder and baking soda. 

3)
In another large mixing bowl whisk together the sugar, margarine, vanilla extract,lemon extract, salt and cinnamon. Now whisk in the non-diary milk and lemon juice mixture from Step 1.

4)
Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. The mixture may seem really thick. This is normal because the blueberries will excrete lots of moisture while baking. Stir in the blueberries.  

5)
To Make Muffins
Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 35 to 40 minutes or until an inserted toothpick comes out clean.

To Make Bread
Pour the batter into a lightly oiled 8 x 4 inch loaf pan and bake for about 1 hour and 10 minutes or until an inserted toothpick comes out clean.

Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. Makes 6 to 8 muffins or 1 loaf of Vegan Blueberry Muffins/Bread.