Preheat the oven to 400 degrees. Lightly grease your muffin tins.
In a medium-size bowl, combine the flour, baking soda, salt and lemon zest.
In a large bowl, combine the sugar, milk, oil, extract and vinegar. Mix well. Add the flour mixture, stirring until the ingredients are just blended. Gently fold in the berries using a rubber spatula.
Fill greased or nonstick muffin tins about 2/3 full. Bake until muffins are lightly browned, about twenty minutes.
Remove from the oven and let sit for five minutes. Remove from the tins and let cool on a wire rack.
Yield: 12 muffins
Recipe courtesy of "The Joy of Vegan Baking: Compassionate Cooks' Traditional Treats and Sinful Sweets" by Colleen Patrick-Goudreau, compassionatecooks.com.
