Soak blueberries in salted water for 10 minutes.
Rinse thoroughly, wipe gently using kitchen towel and place them in a large bowl.Add 1 tablespoon flour to the berries and toss well. This step will prevent the berries from sinking to the bottom when mixed with muffin batter.
Add 1/2 cup sugar in a large mixing bowl.
To that add 1 cup almond milk. If your almond milk is very thick just mix 1/2 cup milk with 1/2 cup water.
Next add 1 teaspoon vanilla bean powder or extract.
Following that add 1/3 cup olive oil, 1 tablespoon lemon juice or vinegar. Using a hand whisk or electric beater, beat the wet ingredients until they combine well, turn pale and light.
Now place a sieve on the bowl containing wet ingredients. Make sure the bottom of the whisk is not touching the wet ingredients. To the sieve add 1.5 cups all purpose flour, 2 tablespoons corn flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
Mix well yet gently in one direction until just the flours combine well into the wet ingredients. Do not overmix, a few streaks of flour in the muffin batter is ok. Gently fold in the blueberries coated in flour gently into the batter.
Spoon in the batter into the prepared muffin cups. You can use an ice cream scoop for uniform size.
Place the muffin pan in the preheated oven and bake muffins for 20-30 minutes. Keep an eye after 20 minutes to avoid over baking. To check the doneness you can insert a tester or tooth pick and see if it comes out with very few crumbs.
Once done let the muffins cool in the same pan for 5 minutes. After that transfer to a wire rack and cool completely for 10 minutes.
Serve eggless blueberry muffins warm or at room temperature.