Preheat the oven to 375F. Lightly grease a muffin tin. In a medium bowl, combine flour, baking soda, Murray River Flake Salt and lemon zest. In a large bowl, combine the sugar, almond milk, Kinloch Pecan Oil, Pure Lemon Extract and vinegar. Mix well. Add the dry ingredients to the wet ingredients, stir until just combined. Don’t over stir. Gently fold in the berries using a rubber spatula. Fill the muffin tins about two thirds full. Bake until a wooden skewer inserted into the center comes out clean, about 22 minutes. Remove from the oven and let it cool for 5 minutes. After that remove the muffins from the tins and cool on a wire rack.