Preheat oven to 375 F and let the oven heat for at least 15 minutes before baking. To a muffin/cupcake pan, spray generously with nonstick cooking spray. For this recipe, it's highly recommended to NOT use muffin liners, due to the low-fat content in this recipe. If you do decide to use liners, be sure to use non-stick.
In a medium bowl, add soy/almond milk and apple cider vinegar. Stir to combine and let sit for 5 minutes (it will curdle as it sits).
Meanwhile, in a large bowl, add 2 cups flour, and baking powder. Stir well to combine thoroughly.
Run the blueberries under cold water and transfer to a small bowl. Add the remaining 1 tablespoon flour and stir until coated. Set aside. This will help the muffins from getting soggy from the juice from the blueberries.
To the medium bowl (with soy/almond milk), add the sugar, coconut oil, applesauce, lemon zest, lemon juice, and vanilla. Stir to combine.
Immediately add the wet mixture to the dry flour mixture. Stir with a large spoon to combine. **Do not over-mix; stir until just barely combined, and no more dry flour is visible. Some clumps will remain.
Fold the blueberries into the batter and stir slightly to combine.
Pour batter into each muffin liner, each to the top of the lining. The batter from this recipe will be a perfect amount for 12 full size muffins.
Bake at 375 F for 25-28 minutes or until toothpick inserted in the middle comes out clean and muffins are golden brown. Leave in muffin tin to cool for 2-3 minutes, then remove muffins from pan carefully (see tip below), then transfer to cooling rack. Makes 12 large muffins. Store in an airtight container for several days.