Preheat the oven to 375°F (190°C) and line a muffin pan with muffin tins, or grease and flour the pan.
In a medium bowl combine the 1 ⅓ cups flour, 1 ⅓ cups corn meal, 1 tablespoon baking powder, and ¼ teaspoon salt. Whisk until fully combined.
Whisk the 2 tablespoon egg substitute with the 5 tablespoon water until it forms a thick paste. Let sit for 3 minutes.
Beat the ¾ cup sugar and egg substitute mixture on medium speed in a large mixing bowl. Add the 12 tablespoon butter and beat on high until fluffy. Add the 1 teaspoon vanilla and the 3 tablespoon lemon juice and beat on medium speed for 1 minute.
Add half of the flour mixture and blend. Add the 1 ⅓ cup almond milk, blend for 30 seconds. Add the rest of the flour mixture and blend until just combined.
Gently fold the 2 cups blueberries and the 3 tablespoon lemon zest into the batter and spoon into the muffin tins. We use an ice-cream scoop to ensure that the muffins are all the same size.
Bake for 20-25 minutes. Do a toothpick check to make sure they’re done. They’re done when the toothpick comes out clean.
Let cool in the pan for 10 minutes than invert onto a wire cooling rack to cool.