Preheat oven to 350. Grease a muffin tin.
In a small bowl, combine almond milk and apple cider vinegar. Set aside to let curdle.
Grate the outside of the lemon (peel only) and collect the zest on a plate.
In a large bowl, combine flour, salt, baking powder, baking soda, cinnamon, and poppy seeds.
In a separate bowl, combine applesauce, sugar, lemon zest, and vanilla.
Add almond milk to wet mixture.
Gently combine wet and dry ingredients. Try not to overmix, some flour chunks are okay!
Fold in blueberries.
Distribute batter amongst 12 muffin cups and sprinkle turbinado sugar over muffin tops.
Bake at 350 for 18-20 minutes.
*Use more poppy seeds for a more pronounced effect. I found the poppy seeds blended into the muffins when cooked thanks to the blueberries.
If using frozen blueberries I suggest adding an extra tbsp of poppy seeds since they will likely melt into the blueberry juice.
**I used 3 cups of fresh blueberries in this recipe to get a juicy, fruit packed muffin! You can use less if desired. I wouldn’t recommend using more than 3 cups of blueberries. If you put more blueberries the muffins might not cook properly.
You can use frozen blueberries instead of fresh. However, when using frozen, the blueberry juices will mix with the muffin batter, creating a blue-ish / green colour. If you want a white muffin base make sure to use fresh blueberries.