Combine vinegar and non-dairy milk and let sit 5 minutes.
In large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, cardamom, nutmeg, poppy seeds, and sugar.
In small bowl combine non-dairy milk w/vinegar, applesauce or banana, vanilla, lemon juice and lemon zest. Once well combined, add to dry mixture and stir until combined.
Gently fold in blueberries. Let batter sit a few minutes before transferring to muffin tin.
Fill lightly greased (or nonstick pan) muffin pan with batter. Fill each opening nearly full. Bake 23 minutes. Let sit 2 minutes before gently transferring to wire rack to cool. The bottoms will be very soft so it’s best to let them cool upside down. As they cool, the muffins and blueberries will firm up.