Preheat oven to 425 degrees

Zest 1 medium sized lemon

Add 1/6 cup sugar to teh lemon zest and mix with a fork

In a separate cup, squeeze out lemon juice to use for your buttermilk

Measure out 1/2 cup plain soymilk and add 1/2 teapsoon lemon juice, stir, set aside at least 15 min at room temp prior to use

In a small saucepan, add 1/2 cup blueberries to the pan and then add 1/2 teaspon sugar. Cook on medium heat and mash the berries with the back of a wooden spoon whie you heat Stir to cook the berries (Takes about 3-5 minutes) until berries form a thick slury.

Take off heat and let cool to room temp in a bowl for 15 min.

Mix flour, baking powder, salt in a large bowl. Whisk eggs in a medium bowl, then add in remaining sugar. Then add in melted butter and oil. Add the soymilk with lemon juice, and vanilla. Stir to combine. Then fold the liquid mixure into the dry mixture. Add remaining blueberries into the mixture and mix lightly.

Line muffin pan with cupcake liners

Spoon in 2 tablespoons of batter in each muffin cup. Then spoon in about 1 teaspoon of cooked berry slurry on top. Then spoon another tablespoon of batter over the slurry. Each muffin cup should be filled to the brim.

Sprinkle lemon sugar evenly over top of each muffin.

Bake until toothpick inserted to center of muffin is clean of crumbs (having berry mix come out on the toothpick is normal, but it should be crumb less), and edges are a golden brown. This took 17 minutes in my oven. Halfway through rotate the muffin tin.

Let muffin tin cool for 5 minutes after baking, then transfer muffins to a cooling rack to cool completely prior to serving (or eat it warm!).