Preheat the oven to 375 F. Place Jumbo muffin liners in a 6 cavity Jumbo muffin pan. You can use this recipe to make 12 standard size muffins instead also.
Whisk the vegetable oil, egg, non dairy milk, lemon zest, and vanilla in a large mixing bowl.
⅓ cup vegetable oil, 1 egg, ½ cup non dairy milk, 1 teaspoon lemon zest, 1½ teaspoon vanilla extract
Add the flour, sugar, salt, and baking powder to the egg and oil Blend with a spatula, but don't over mix.
1½ cup flour, ¾ cup sugar, ⅓ teaspoon salt, 2 teaspoon baking powder
Rinse the blueberries and shake excess water off using a colander. The best berries are fresh, firm ones. Add the blueberries to the bowl of batter.
1 cup blueberries
Gently fold in the washed and drained fresh blueberries into the thick batter. Carefully fold so that the berries don't smash and bleed.
Fill each muffin cup ⅔ full, regardless of muffin size. You will get 6 Jumbo muffins, 8 Large muffins, or 12 standard size muffins with this recipe.
Bake muffins in preheated oven for 25 to 30 minutes, or until lightly golden brown and a tooth pick comes out clean when stuck in the middle of a muffin.
Transfer to a cooling rack, and let cool for 15 minutes before removing from muffin tin. Drizzle with icing glaze, dust with powdered sugar, or leave as they are.