Laura's Cornmeal Blueberry Muffins
1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup cornmeal
1/2 cup vegetable oil
Egg substitute for 1 egg
3/4 cup soymilk
3/4 cups blueberries
1) Preheat oven to 375 degrees Fahrenheit.
2) Mix all dry ingredients together in a large mixing bowl. Combine vegetable oil, egg substitute and soymilk in a separate small bowl. Whisk wet ingredients together and add to dry ingredients. Stir just until moistened. Add blueberries and fold into batter gently. Do not overmix!!
3) Line your muffin pan with muffin cups or grease cups very well if you don't want to use liners. Fill each cup approximately 3/4 full of muffin batter. Bake for 15 to 20 minutes. Muffins are done when a toothpick inserted into the center comes out clean. Remove muffin pan and cool slightly before serving. Recipe freezes well if there are any left-overs. DELICIOUS!!!
Source of recipe: Family recipe - modified for our tastes.