Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.

In a bowl, toss the blueberries with 1 tbsp of flour. This will help prevent them from sinking to the bottom of the muffins.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the non-dairy milk, vegetable oil, and vanilla extract.

Gradually pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.

Gently fold in the coated blueberries. If you're adding lemon zest or cinnamon, this is the time to add them.

Using a spoon or an ice cream scoop, divide the muffin batter evenly among the muffin cups, filling each about 2/3 full.

Bake the muffins in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs (but not wet batter).

Remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Once the muffins are completely cooled, enjoy your delicious vegetarian blueberry muffins!