Preheat the oven to 350°F degrees (175 ° C). Line a muffin tin with cupcake liners, or alternatively, grease a silicon muffin pan.
Mix the chia seeds with 3 tablespoon of warm water and set aside.
In a small bowl, mix the soy milk with the apple cider vinegar and set aside.
Sift the dry ingredients (flour, salt, sugar, baking powder, baking soda) into a large mixing bowl.
Add the wet ingredient (soy milk/vinegar, chia seed mixture, vanilla and oil) to the dry ingredients. Stir gently making sure everything is well combined.
Fold the blueberries into the mixture, setting aside a small handful to put on the tops of the muffins.
Pour the mixture into an oiled muffin tin (or use cupcake liners) and bake for 22-25 minutes.
Cool muffins in the pan for 5 minutes, and then remove from pan and cool on a cooling rack for 20 minutes.