In a mixing bowl add in 1.5 cups of Whole wheat flour, to this add in 1 tsp Baking powder, ¼ tsp of baking soda, and ⅛ tsp of Salt. Sift everything togther. combine and set the dry ingredients aside.

In another bowl take 1 cup of blueberry. Add in 2 tsp of flour from the dry ingredients. Let it coat the blueberries and set them aside too.

In another bowl add in 1 cup almond milk,4 tbsp Vegetable Oil, 1 tsp Vanilla extract,1 tbsp Lemon Juice and ¾ cups of granulated sugar. Whisk well until the sugar dissolves.

Gently fold the dry and wet ingredients togther in batches. Fold the batter gently and do not overmix.

Next, fold the blueberries gently into the muffin batter.

Line a muffin tray with liners. Fill the liners to their ¾th level with the prepared batter. Tap the Muffin tray twice or thrice to remove the air bubbles.

Preheat the oven at 356 F (180 Deg C ) for 10 mins and then bake at 356 F (180 C) for 20-12 mins. Vegan Blueberry Muffins are now ready.