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Preheat oven to 325 degrees.
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Line muffin tin or grease.
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If you are making an egg substitution, prepare it now to give it a few minutes to become gel-like.
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Place dry ingredients in large bowl, and stir to combine.
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Place wet ingredients including the "egg" in medium bowl, and stir to combine.
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Place wet ingredients in the dry ingredient bowl, and stir to combine, being careful to not over mix.
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Fold in blueberries, being careful to not over mix.
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Fill muffin cups 3/4 full.
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Bake for 22-25 minutes, or until golden brown and a toothpick inserted comes out clean.
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Cool, and enjoy!
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Store in an airtight container for up to three days or freeze.