Vegan Blueberry Muffins (Breakfast or Dessert)

Preheat oven to 360 degrees F (180 degrees C) and line a muffin pan with paper liners or grease the pan. 2. Add plant-based milk and lemon juice to a small bowl, stir to combine, and set aside for a few minutes to make vegan buttermilk. 3. Add all dry ingredients to a large mixing bowl and stir with a whisk. 4. Add the wet ingredients and stir with a spatula or whisk to combine; do not overmix. Fold in the blueberries. 5. Divide the batter among the wells of the muffin pan (makes about 8 muffins). 6. Bake for 25-30 minutes or until cracks form on top and a toothpick inserted in the center comes out fairly clean. 7. Let the muffins cool and enjoy.