Preheat the oven to 190 celsius. Line a muffin tin with baking cups and set aside.
In a small bowl combine coconut milk and apple cider vinegar. Set aside to allow milk to curdle.
In a larger bowl combine flour, baking powder, baking soda and salt. Set aside.
Mix together sugar, canola oil, lemon zest, and vanilla extract. Add coconut milk/vinegar mixture and stir to combine. Stir in the dry ingredients until well incorporated. Be careful not to overmix - a few lumps are okay. Fold in blueberries.
Spoon into muffin tins, filling each cup about ¾ full. Bake for 20-25 minutes until a knife inserted in the middle comes out clean.
Remove from heat and allow muffins to cool before removing from pan.