Vegan Blueberry Muffins

Preheat oven to 325°F

Combine almond milk and lemon juice in bowl. Let sit while preparing everything else so milk will curdle. About 10 minutes.

In large bowl, whisk together flour, baking powder, baking soda, sugar, salt and cinnamon.

Melt vegan butter and add to milk along with vanilla and lemon extracts.

Add wet ingredients to dry and stir until just combined.

Fold in blueberries.

Line 12 cup muffin tin with paper liners. Fill all the way to the top with batter.

Bake for 35 - 45 minutes or until inserted toothpick comes out clean.