Combine unsweetened almond milk and apple cider vinegar. Set aside.
Add the flour, sugar, salt, baking powder and baking soda to a large mixing bowl and stir to combine.
Add the vegan butter, unsweetened applesauce, vanilla extract and buttermilk mixture to the same bowl. Use a whisk to combine until mostly smooth.
Gently fold in the blueberries, then use a measuring cup to evenly disperse the batter into your muffin pan lined with baking cups or sprayed generously with oil to prevent sticking. Set aside.