Eggless Blueberry Muffins

1: Preheat oven to 350°F.

2: Line muffin tray.

3: In a large bowl add milk and vinegar, oil, sugar, vanilla extract, and lemon zest, and mix using hand or electric mixer till sugar dissolves.

4: Add flour, baking powder, baking soda, salt, and cinnamon-nutmeg powder, and mix until there are no lumps.

5: Add blueberries and gently mix.

6: Transfer the mixture into muffin molds.

7: Bake for 25-30 minutes; check with a toothpick to see if it comes out clean.

8: Cool the muffins in their tray for 10-15 minutes, then transfer to a wire rack.

9: Store muffins in an airtight container at room temperature for up to 2 days and in the fridge for up to 3-4 days.