Preheat oven to 425°F/220°C. Spray a muffin pan with non-stick flour spray or rub with vegan butter and dust with cassava flour, removing excess.
Mix the soy milk and the apple cider vinegar together and set aside to create a vegan buttermilk.
In a bowl of a mixer, mix the coconut oil, sugar, vanilla extract, lemon extract together for about 3 minutes. After that add the Bob's Red Mill Egg Replacer and combine for another 30 seconds, scraping down the bowl.
While that's mixing, in another small bowl, mix the Bob's Red Mill Cassava Flour, baking powder, baking soda and sea salt.
Add the flour mixture to the bowl, alternating with the soy milk until finished, ending with the flour. I did it in sets of three.
Toss the blueberries in some cassava flour, then fold into the batter lightly, so as to not streak too much blueberry all over it. Fold until combined.
Using a 1/4 cup measuring cup, pour the batter into each of muffin hole; they should be filled about 3/4 way high. Alternatively, you can just fill 10 muffin holes for slightly larger muffins. Fill in the muffin tins with any extra batter, and smoother over. The blueberries are chunky so be sure to smooth it over to ensure the best looking muffins.
Bake for 5 minutes, then reduce the temperature to 350 degrees and bake for another 18-20 minutes until a toothpick inserted into a muffin comes out clean. Remove from oven and allow to cool in pan for about 10 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely.
Notes
I generally prefer fresh fruit since it’s easier to control, temperature wise. If you can get fresh blueberries, I recommend it!