Matt's Dairy-Free Blueberry Muffins

I've been meaning to post my Blueberry Muffin recipe online for a while now. I mentioned it last year and somehow I just didn't get around to it. As per usual I'm standing on the shoulders of giants and I've adapted the recipe and technique prooven by Cooks Illustrated (link to their version is here).

Steps:
0. Preheat oven to 425 degrees and oil a cupcake pan and prep with 12 liners
1. Set aside 2 large eggs (to bring to room temperature)
2. Wash, pick-over and carefully dry 2c (10oz) fresh blueberries
3. Combine 350g All Purpose Flour (I recommend King Arthur's) with 10g baking powder and 5g salt
(2.5c AP flour, 3 tsp baking powder, 1 tsp salt)
Wisk in a large bowl
4. Use 115g frozen blueberries and combine with 20g sugar in a small saucepan and simmer until reduced by 2/3, press reduction through a strainer and allow to cool.
(4oz frozen blueberries, 1/2oz sugar)
5. Zest 1-2 lemons (depending on size and your preference) and combine with 40g sugar in a small bowl
(zest of 1 or 2 lemons and 1/3 cup sugar)
6. In a fresh bowl combine the 2 eggs and 230g sugar plus 1/4c veg oil and 1/4c extra virgin olive oil and 3/4c Almond Milk - whisk to a smooth consistency
(2 eggs, 1 & 1/8c sugar, 1/4c veg oil, 1/4c EV olive oil, 3/4c Almond Milk)
7. Set the drying blueberries in the preheated oven for 5 minutes to dry, remove carefully
8. Add 2Tbls vinegar and 2 tsp vanilla extract to the egg/oil/sugar mixture
9. Fold Wet and Dry ingredients together until lumpy, carefully incorporate blueberries
10. Spoon into the prepared muffin liners
11. Add 1-2tsp blueberry reduction to the top of each muffin and incorporate with a chopstick
12. Sprinkle the lemon sugar on top and place in oven
13. Bake for 20 minutes, rotating after 10
14. Remove and cool in the pan for 5 minutes on a wire rack

Bon Appetit!
-Matt the weekend baker