Combine all dry ingredients. Mix well. Cut the vegan butter into the flour mixture. Use two clean hands to incorporate it.
Add the applesauce, almond milk, lemon juice and zest and mix again, just until everything is well incorporated. Do not overmix. Add the blueberries last and mix in gently so they don’t get crushed.
Turn dough onto a floured surface and pat down. Cut into 8 equal portions.
Very carefully with a lightly floured spatula, transfer wedges to a parchment lined cookie sheet.
Bake at 375 degrees for 20 minutes.