Preheat the oven to 375 degrees F and grab a nonstick muffin pan to fit 12 muffins. If you don't have non stick, use muffin liners or grease or spray the muffin tins.
In a small bowl, add the soy milk and the lemon juice and set aside for 5 minutes to let it curdle.
Meanwhile, zest your lemon into a large mixing bowl, and then add the apple sauce and the now curdled milk and mix well.
To the same bowl, add all the dry ingredients, and mix until combined, without over mixing. Then gently fold in the raspberries.
Divide among your 12 muffin cups and bake for 20-22 minutes, until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for at least 20 minutes before carefully transferring to a cooling rack. The muffins are delicate, so make sure to let them cool before transferring. Enjoy straight away, or proceed with the optional glaze.
If you're using the optional glaze, mix the sugar and lemon juice in a bowl, starting with 1 tablespoon of lemon juice, adding more, if needed. Don't add too much or the glaze will get too thin. Once the muffins are completely cooled, drizzle as many as you'd like with the glaze and let them sit a few minutes to harden and enjoy.
Do NOT over mix your batter. Over mixing may cause a gummy texture, so just mix until combined, and a few lumps are perfectly okay.Make sure to let your muffins cool in the muffin pan for at least 20 minutes before transferring to a cooling rack. These muffins are a little delicate when warm and you don't want to break them, so give them time to cool before fussing with them.Use a non stick muffin pan, OR use liners or grease or spray the tins if you don't have a non stick option.If using the optional glaze, make sure the muffins are completely cooled to room temperature before glazing.For soy free, you may sub the soy milk with almond milk and still make vegan buttermilk. Although soy gives the best results, almond milk will work too.For less tart, skip the lemon zest, although it does give a nice zing.Muffins keep in a sealed container at room temperature for 2-3 days, refrigerated for up to 1 week or frozen for up to 2 months.Inspired by my Lemon Blueberry Muffins.