Preheat the oven to 400°F and line a muffin tray with muffin tins.
Combine soy milk with apple cider vinegar in a measuring cup, and allow it to sit for five minutes. It will start to curdle, and then this can be used as the "buttermilk."
In a large mixing bowl, add all dry ingredients then mix until combined.
Pour the soy mixture, oil, and vanilla extract into the bowl then stir until no clumps remain.
Fold in the blueberries, but do not over mix.
Transfer the batter to the muffin tins until each tin is ¾ full.
Bake for 24-26 minutes. They are done when you can stick a toothpick into the muffin and it comes out clean.
Allow the muffins to cool for 10 minutes then enjoy!