the best vegan blueberry muffins

Outstanding muffins!  My family LOVED these muffins and wouldn't have guessed they are vegan.  Each got two muffins and were hoping for more. I've never made so many hot breakfasts as I have during this covid-19 pandemic and my family is okay with that. :)  I made the muffins with my oldest in mind because she had her 4 wisdom teeth out earlier this week and has eaten close to nothing the past two days. It's time to get her jaw moving again!

Note:  I'm putting this recipe in my emergency preparedness binder.  Great recipe if you don't have eggs.  We can use our powdered milk and freeze dried fruits!

the best vegan blueberry muffins (slightly adapted from mydarlingvegan.com)
1 cup soy milk (or almond milk or oat milk- I used oat milk)
1 teaspoon apple cider vinegar
2 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons canola oil
1 teaspoon orange extract (you can use vanilla extract or lemon extract)
1 1/2 to 2 cups fresh blueberries

Preheat the oven to 375 degrees.  Line muffin tins with paper liners or spray with cooking spray.
In  small bowl or liquid measuring cup combine soy milk and apple cider vinegar.  Set aside to allow the milk to curdle.
In a larger bowl, combine sugar, oil and lemon extract.  Add baking powder, baking soda and salt and combine thoroughly.  Add soy milk/vinegar mixture and stir to combine.  Add flour.  Combine but be careful not to over-mix.  Gently fold in the blueberries.
Use a cookie scoop to fill muffin cups 3/4 full.  Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.  Remove from heat and allow muffins to cool before removing from pan.