Preheat oven to 360 and grease a muffin tin. This recipe makes enough for 6 jumbo muffins or 12 standard muffins (filling tin to very top).
Combine almond milk and apple cider vinegar in a small bowl and set aside to let curdle.
In a large bowl, combine flour, salt, cinnamon, baking powder, and baking soda.
In a separate bowl combine applesauce, sugar, oil, vanilla, and lemon zest.
Add milk to apple sauce mixture.
Pour wet ingredients into dry ingredients and combine with a spatula. Try not to over mix the batter.
Add blueberries into batter once everything is combined. Again, don’t mix too much!
Pour batter into muffin tins. I like to fill them to the top for big, domed muffins.**
Add a few extra blueberries to each muffin top and press in gently. Sprinkle muffin tops with turbinado sugar.
Bake at 350 for 26 minutes, or until a toothpick poked into the center of the muffins comes out mostly clean.***
*The dark sugars make the muffin base turn a nice golden colour. You can use white sugar but the muffins won’t be as rich in colour.
**You can fill the tins ¾ full for smaller muffins but there might be batter leftover.
***If using frozen blueberries, muffins might take longer to cook since the blueberries cool the batter.