• Preheat the oven to 400°F (200°C). Line a 12-hole muffin tray with a paper liner. Set aside.
• In a small bowl, stir blueberries and cornstarch until they are well coated. Set aside.
• In a large bowl, whisk freshly squeezed lemon juice, almond milk, olive oil, lemon zest, and vanilla extract. Set aside for a few minutes until it looks curdled.
• In another large mixing bowl, combine all-purpose flour, sugar, salt, and baking powder.
• Combine the dry ingredients with the liquid ingredients until the batter is smooth and no lumps of flour can be seen.
• Fold in the coated blueberries and stir until just combined. Don't over-mix the batter to avoid gummy muffins.
• Fill the 12 muffin holes evenly.
• Bake the muffins for 5 minutes at 400°F (200°C), then reduce to 350°F (180°C) and keep baking for 15-20 minutes or until golden brown and set in the center. Insert a toothpick in the middle of one muffin to check. If clean, they are ready to remove from the oven.
• Cool down for 5 minutes on the muffin tin, then transfer to a cooling rack to cool completely at room temperature.

Lemon Glazing

• When the muffins are cooled, prepare the lemon glaze.
• In a small bowl, stir powdered sugar, lemon juice -and lemon zest. If too thick, thin it out with more lemon juice. To thicken, add more powdered sugar.
• Drizzle the lemon glaze on top of the cooled blueberry muffins and add a pinch extra lemon zest if you like.
• Refrigerate to set the glazing.

Storage

• Store in an airtight container in the fridge for up to 4 days.
• Freeze the muffin for up to 1 month in zip-lock bags and thaw at room temperature the day before.