• Set oven to 375. Be sure to line the muffin tin with cup papers.
• in a large bowl mix oil and sugar together with a hand mixer untill it's light and fluffy. Add in the eggs and beat. Add lemon juice,zest, vanilla extract. *almond milk will be added after or during flour mixin.
• In a separate bowl, add flour, salt, and baking powder together with a whisk. Slowly add this to the sugar mixture, followed by the almond milk, you can also alternate to make the mixing easier. Once it is mixed together well, add blueberries in and mix with a spatula 
• Divide the mixture into the muffin cups evenly * do not overfill. You may need to bake 2 batches. Bake for 12 to 18 minutes or until the toothpick comes out clean. Let them cool on a wire rack before making frosting. Or enjoy them without frosting and as a muffin.

Vegan Vanilla Frosting

• Add all the cold refrigerated ingredients into a bowl, do not bring to room temp unless using stick butter.

  Mix well with a hand mixer for quite some time. Add more powdered sugar by the cup full until desired consistency. Use a frosting pipe to frost once they are cooled or add a dollop with a spoon ** Read notes for other options to thicken frosting** Keep leftovers refrigerated since vegan butter melts a little easier than dairy butter.