Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a muffin pan and spray with cooking spray.

Pour three tablespoons vinegar into a two-cup measuring cup. Pour soy milk to the one-and-a-half-cup mark. Let sit for a few minutes to thicken and curdle.

Whisk the flour, cornmeal, wheat germ, sugar, baking soda, baking powder, salt, and

lemon zest, if using, in a large bowl. Add the sour soy milk, egg, oil, applesauce, and

vanilla. Stir until moistened. Do not overmix.

Fold in blueberries. Using a 1/3-cup measuring cup, pour batter into the prepared muffin pan. Bake for 17–20 minutes or until golden brown and ready. Remove from oven to a cooling rack.

Remove muffins from the pan as soon as you can handle them because they continue

baking when they sit in the pan, and you don’t want them to dry out. Let cool. These muffins freeze well.