Preheat oven to about 205°C Smear paper liners (on the muffin pan) with a little oil.
Whisk the dry ingredients(sugar and flour) in a bowl. Add soy milk and Apple cider vinegar mixture. Mix all ingredients until they are well-combined.
Fold in the fresh blueberries.
Bake for 22-26 minutes until golden for the perfect vegan blueberry muffin cake.