Dust blueberries with 1 tsp of flour and keep them aside. Add lemon zest to olive oil and let soak to make it even more flavorful.
To a wide mouthed mixing bowl add soy milk, olive oil, vanilla extract, sugar and give a good mix to well combine.
To same bowl add flour, baking powder and mix everything together. Do not over mix, just mix to combine. Now add flour dusted blueberries and fold them in using a spatula.
Now transfer the batter equally to muffin pan and add extra blueberries on top if needed. Bake at 350F for 25-30 mins.
Let cool before serve. I sprinkled little brown sugar on top of muffins after bake ( but still hot) to add a little extra sweetness but that is completely optional.
Notes
Storage: Can store in refrigerator for up to 3 days. Microwave for 30 secs before serve.