Preheat oven to 400°F (200°C) and line a 12-cup muffin tin. In a measuring cup, combine soy milk and vinegar; let sit 5 minutes. Whisk in oil, vanilla, and both sugars until mostly dissolved.

In a large bowl, whisk flour, baking powder, baking soda, and salt for 30 seconds.

Pour wet mixture into dry and stir with a spatula just until no dry flour remains, about 12 to 15 strokes. Batter will be thick and lumpy.

Fold in blueberries with 3 to 4 gentle turns.

Divide batter among liners, filling each three-quarters full. Sprinkle turbinado sugar on top. Bake 22 to 25 minutes until golden and a toothpick comes out clean.

Let muffins cool in the pan 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.