Original recipe from Eggless Cooking. I changed a few things as the original recipe didn't quite work.
These muffins are not super sweet so if you like them sweet add more sugar.
2 cups GF Flour
1 tsp Baking Soda
1/2 teaspoon Salt
Zest of 2 lemons
1 cup Sugar
1 cup non-dairy milk (I used flax milk)
1/3 cup Canola Oil
1 teaspoon vanilla extract
1 tablespoon White Vinegar
1 and 1/2 cups Fresh or Frozen Blueberries
Preheat the oven to 375F.
Lightly grease a muffin tin or use muffin wrappers.
In a medium bowl, combine together flour, baking soda, salt and lemon zest.
In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
Gently fold in the berries using a rubber spatula.
Fill the muffin tins about 2/3 full.
Bake until a wooden skewer inserted into the center comes out clean, about 25-30 minutes.
Remove from the oven and let it cool for 5 minutes.
After that remove the muffins from the tins and cool on a wire rack.