A Better Blueberry Muffin

I have posted a blueberry muffin recipe before, and it was OK, but the new recipe that I have is BY FAR the best I have ever tried, vegan or not.  They are light, fluffy, and delicious!  The recipe originally comes from The Joy Of Vegan Baking by Colleen Patrick Goudreau, but the folks at EgglessCooking.com have tweaked the recipe a little bit.  They used apple cider vinegar instead of white vinegar, which the recipe from the book calls for.  And then I added a twist of my own that I personally think changes the flavor completely.  Instead of lemon extract, I used vanilla extract and left out the lemon zest.  They are wonderful, lemony or not, so give this one a try...everyone will be begging for more.

Blueberry Muffins
You Need:

2 cups Unbleached All Purpose Flour (I used bleached)
1 and 1/2 teaspoons Baking Soda
1/2 teaspoon Salt
2 Lemons For Lemon Zest (optional)
3/4 to 1 cup Sugar
1 cup Milk, any (I used vanilla soy, at www.egglesscooking.com they used Rice Milk)
1/3 cup Canola Oil
1 teaspoon Lemon Extract (I used vanilla instead)
1 tablespoon White Vinegar (or Apple Cider Vinegar)
1 and 1/2 cups Fresh OR Frozen Blueberries
Do This:

Preheat the oven to 375F for 15 minutes. Lightly grease a muffin tin or use papers.
In a medium bowl, combine together flour, baking soda, salt and lemon zest.
In a large bowl, combine the sugar, milk, oil, extract, and vinegar. Mix well.
Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir.
Gently fold in the berries using a rubber spatula. USE FROZEN BERRIES...I stress this because as the berries cook they get very juicy and toward the end of the baking process they begin to explode and ooze out...this makes a very creepy-looking muffin.  Frozen berries prevents this for the most part, I have found.
Fill the muffin tins about 2/3rds full.
Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes.
Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.