Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and spray them lightly with oil.

Combine the soy milk and apple cider vinegar in a measuring cup and set aside to curdle. This is your “buttermilk”.

In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, salt and cornstarch.

Pour in the soy milk/vinegar mixture, melted vegan butter (or oil) and vanilla. Stir with a large spoon to combine, but do not over mix. Some small lumps are fine.

Fold in the blueberries, gently. Using a small measuring cup or ice cream scoop, add batter to the liners in the pan ¾ of the way full. Top with a few extra blueberries and a sprinkle of coarse sugar, if desired.

Bake for 22-26 minutes, until golden brown on top and a toothpick inserted comes out clean. Let cool 5 minutes in the pan, then move to a cooling rack.

Store leftover muffins in an airtight container at room temperature for about 3 days. You can also freeze them by wrapping them in plastic wrap and placing them in a large freezer bag.