1 2/3 cup flour
2 tablespoons sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
Egg substitute equal to 1 egg
1/2 - 2/3 cup soy milk
1/3 cup melted vegan butter (Earth Balance)
2 cups fresh blueberries dusted in 4 tablespoons sugar
Pre-heat oven to 375 degrees F.
Mix dry ingredients together in large bowl. Make a well in the center of the dry ingredients. Add all the wet ingredients. Mix just until moistened. This makes a thick sticky dough, you may need to add more soy milk as you go. Use your own judgment, just remember that this dough should never be runny, but rather on the firm side.
Fold in sugar covered blueberries. This make take some time due to the dough thickness, however the stickiness of it will soon help to make sure all the blueberries are gathered up.
Distribute into greased muffin pan. Pop into oven. Bake for 15 min or until tops are golden.
This is a veganized version of my mother's blueberry muffins.