For 10-12 muffins:
2 cups flour
1 cup vegetable milk
1/4 cup sunflower oil
1/4 cup raw sugar (or to taste)
1 teaspoon baking powder
1 teaspoon vinegar
zest of one lemon or orange, finely grated
1 teaspoon vanilla extract
1/2 cup blueberries
Mix all the ingredients besides the blueberries and whisk until the sugar has dissolved. Add the blueberries and gentle mix.
Pour the mixture into muffin forms and bake in the pre-heated oven, on medium heat (175 C), for about 25-30 minutes.
Check with a straw if it’s baked inside, otherwise bake a few more minutes.