Vegan Blueberry Muffins
My favorite muffin recipe. This one comes out perfect every time.
Preheat oven to 400°F. Line muffin tins with paper baking cups. Beat the egg replacer and water together.
Add the canola oil and milk. Stir in the sugar.
In a separate bowl mix the flour, baking powder, and salt together.
Stir the wet and dry ingredients together quickly. Add 1 cup of frozen blueberries. Almost fill each cup.
Bake until beginning to brown, about 20 minutes.
Tips:
Try not to over mix. Over mixing brings out the gluten and makes a less moist more bread-like muffin. Put in the oven as quickly as possible.