These vegan blueberry muffins are moist, tender, bursting with juicy summer berries! Flavored with vanilla and just a hint of lemon, they're perfect for breakfast or a sweet snack!
Preheat the oven to 400°.
Line a 12 cup muffin tin with papers. (See note.)
In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt.
In a separate, smaller bowl or liquid measuring cup, stir together the milk, oil, vanilla, lemon juice, and lemon zest.
Add the liquid mixture to dry mixture and stir just until blended.
Fold in the blueberries.
Divide the batter among muffin cups, then optionally sprinkle the tops with 2 teaspoons of sugar.
Bake 17 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and transfer the tin to a cooling rack. Allow the muffins to cool completely before removing them from the tin.
For larger muffins, use only 9 muffin cups.