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Blueberry Muffins

dry ingredients:
2 cups flour
3 tsp baking powder

wet ingredients:
1 cup sugar
egg replacer equal to 2 eggs*
2 tablespoons vegetable oil
2 tablespoons unsweetened applesauce
3/4 scant cup soy milk
1 teaspoon vinegar

1 can blueberries, drained and rinsed, or 1 1/2 cup fresh blueberries

Preheat oven to 350 F. Mix together the dry ingredients first, then add the wet. (For the "scant" soy milk, put the vinegar in the measuring cup first and then add the soy milk up to 3/4 cup.) When it's just mixed, fold in the blueberries. Spoon into lightly oiled muffin tins, 2/3 full. Bake for 30 minutes or until a toothpick comes out clean.

* The best egg replacers for muffins are Ener-G Egg Replacer or ground flax seed. Instructions for using egg replacers can be found here.