Note from the author: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using.
Notes from Shannon: To turn these into vegan lemon blueberry muffins, I excluded the optional lemon extract, and the poppyseeds. I reserved one tablespoon of the mixed dry ingredients, and just before baking the muffins, I tossed the reserved dry mix with about 1/2 cup frozen blueberries and folded them very gently into the batter. If you want to use fresh blueberries, you needn't do this step with the flour, which is meant to stop the blueberries from discoloring the muffins.
I originally tried to make these with coconut sugar in an effort to make them a little healthier, but they didn't come out that way. The texture wasn't as fluffy and with the 1:1 substitution they weren't sweet enough. More modifications would be needed to make these refined sugar-free and/or whole grain.