Preheat oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.

In a small bowl, whisk together the soy milk and 1 tablespoon of lemon juice; let sit for 5 minutes to curdle.

In a large mixing bowl, sift and combine the flour, sugar, baking powder, baking soda, and salt.

Whisk the oil, lemon zest, 60ml lemon juice, and vanilla extract into the curdled milk mixture until emulsified.

Create a well in the dry ingredients and pour in the wet mixture; fold gently with a spatula until just combined.

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

Bake for 18 to 22 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.