• Preheat the oven to 350°F (180°C). Line a 12-hole muffin tray with a paper liner. Set aside.
• In a small mixing bowl, whisk apple cider vinegar OR lemon juice with almond milk, olive oil, and vanilla extract. Set aside.
• In another large mixing bowl, combine flour, sugar, salt, and baking powder.
• Make a well in the center of the flour and add other liquid ingredients.
• Combine, scraping down the sides of the bowl to bring all the ingredients together, forming a smooth batter. Don't over mix the batter or the muffin will be dense and gummy.
• Fold in the blueberries and lemon zest (if used), and stir until just combined.
• Divide the batter evenly into the 12 muffin holes.
• Bake on the center rack of your oven for 25-35 minutes or until they are golden brown and a pick inserted in the center comes out clean.
• Cool down on a rack completely before adding any glazing.

Glazing - optional

• To glaze, stir icing sugar and lemon juice - add the juice gradually, if too thin, add more icing sugar one tablespoon at a time, and if too thick, add more lemon juice.
• Drizzle on top of the cooled muffins, add some grated lemon zest, and pop the muffins in the fridge for 30 minutes to set glazing.

Storage

• Store in an airtight container in the fridge for up to4 days or freeze up to 3 months in zip-lock bags or a box. Thaw at room temperature the day before.