Blueberry Lemon Muffins

I don't think I can describe just how much I love this book. And from it comes this most delicious recipe. These muffins come out beautifully every time. You can use frozen berries to make it a bit cheaper but if you use fresh berries you'll be rewarded with the taste!

Blueberry Lemon Muffins
from The Joy of Vegan Baking

2 cups flour
11/2 tsp baking soda
1/2 tsp salt
zest of 2 lemons
1 cup sugar
1 cup soy milk
1/3 cup canola (or whatever you have) oil
1 tsp lemon extract (I just use a bit of lemon juice)
1 tbs white vinegar
11/2 cups fresh blueberries

Preheat oven to 200C. Lightly grease muffin tray.
In a bowl mix flour, bs, salt and lemon zest. In another bowl mix sugar, milk, oil, lemon extract and vinegar. Mix well. Add flour mixture and stir until just blended. Gently fold in blueberries with rubber spatula. (If you are using frozen berries do this carefully and in minimum time to avoid bleeding.)
Fill muffin tin and bake for 20 minutes. If you have Elise's oven, however, bake for exactly 2 episodes of Sex & The City (while drinking a vegan friendly glass of Brown Brother's Crouchen & Riesling) but only if you fast forwarded through the title music at x8 and checked on them during a particularly nonsense, whiny part of the show.
Enjoy!