Sophie's vegan lemon & blueberry cupcakes

• 2 cup self raising flour
• 1 1/2 tsp baking soda
• 1 zest of 2 medium lemons
• 1/4 tsp salt
• 1 cup sugar
• 1 cup non dairy milk (I used almond milk)
• 1/3 cup vegetable oil or vegan butter
• 1 tbsp vinegar
• 1 1/2 cup frozen blueberries
• 1 juice of 2 medium lemons

1. Preheat oven to 180C.
2. Combine your dry ingredients, including the zest, in a bowl.
3. Combine your wet ingredients in another bowl.
4. Do not put your blueberries in either bowl.
5. Gradually combine your dry ingredients into your wet, mixing as you go.
6. When you have a smooth batter, distribute between 12 cupcake cases, filling about 3/4 full.
7. Bake for approximately 25 minutes, or until a toothpick comes out clean.
8. Enjoy!
9. NB: I haven't yet frosted these, but I'm planning on doing a lemon frosting and garnishing with blueberries.

flour, baking soda, salt, sugar, non dairy milk, vegetable oil, vinegar, frozen blueberries, lemons

Taken from cookpad.com/us/recipes/347202-sophies-vegan-lemon-blueberry-cupcakes (may not work)