Pre heat oven to 200C/390F and grease or line with muffin cases 2 x 6 hole muffin tins.
In a large mixing bowl sift flour, baking powder, baking soda, salt, and cinnamon together. Add sugar and coconut and mix together well.
In a large jug or bowl pour soy milk and vinegar in together and mix until it becomes thick or activated. Add oil, vanilla, lemon flavour and mix together well.
Make a well in your flour and in thirds, gently pour in your milk mix. Gentle fold liquids into the flour with a whisk until just combined. Sprinkle half of your blueberries into the mix and gentle fold in. Don't over mix. Don't worry if it's a little lumpy.
Pour batter into muffin holes filling 3/4 full. Add remaining blueberries on top.
Bake in oven for 20-25 mins or until a skewer comes out clean when poked into the middle of a muffin.
Leave muffins in their pans for 10 minutes before removing them. Then move to a cooling rack so the bottoms don't become soggy.
Brush tops with jam or maple syrup to add shine.
Store in an airtight container or freeze straight after they have cooled.
For more tips and tricks on this recipe watch my YouTube video above.
RECIPE NOTE: In New Zealand, some white vinegar isn't vegan as animal products are sometimes used in the fermenting process. Pams has confirmed that this product is free from animal-derived ingredients.