• Prepare oven: Preheat your oven to 350°F (176°C) and prepare a muffin tin with 12 liners.
• Mix wet ingredients: In a bowl, mix the plant-based milk, lemon juice, oil, sugar, lemon zest and vanilla. Stir until well combined.
• Mix dry ingredients: In a large bowl, mix the flour and baking powder.
• Combine wet and dry ingredients: Gradually incorporate the wet ingredients into the dry ingredients, gently stirring until you have a smooth, lump-free batter. Avoid over-mixing.
• Add blueberries: Add the blueberries, being careful not to crush them, and distribute them evenly in the batter.
• Bake: Divide the batter among the liners and bake in the preheated oven for 24-26 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
• Cool down: Remove from the oven and let cool in the tin for about 10 minutes before transferring the muffins to a wire rack to cool completely.

For the lemon curd

• Mix ingredients: Blend all the ingredients for the curd, except the lemon zest.
• Cook the curd: Pour the mixture into a medium-sized pot and add the lemon zest. Cook over medium heat, stirring constantly, for 8-10 minutes or until the mixture thickens and starts to bubble.
• Strain and cool: Strain the mixture while pouring it into a bowl to remove any lumps. Cover the curd with plastic wrap, ensuring that the wrap touches the surface of the curd to prevent a skin from forming. Let cool completely and refrigerate for 1 hour.

Assembling the cupcakes

• Whisk the curd: Remove the curd from the refrigerator. If it’s slightly firm, beat it with a whisk until it becomes creamy again.
• Fill the cupcakes and decorate: Place the curd in a piping bag with a tip for filling (you can also simply cut the tip of the piping bag to use it). Fill the cupcakes and, if desired, decorate with your favorite frosting.