Mix together the 2 cups of flour of choice, 2 tsp baking powder, and 3/4 salt. (And 1 tsp xanthan gum if making gluten-free muffins).
Beat together the 1/2 cup softened vegan butter and 1 cup sugar with an electric mixer for about 2 minutes until light and fluffy.
Add the egg replacer of your choice and 2 tsp vanilla extract and mix for another 30 seconds.
Gradually add the dry ingredients alternating with 1/2 cup milk with the mixer set to low. (It will be a thick batter).
Fold in 2 cups fresh blueberries.
In a small bowl mix together 2 tbsp of granulated sugar with 1/4 tsp cinnamon and stir. (This will be the topping).
Fill oiled or paper-lined muffin tins to the top and sprinkle them with cinnamon and sugar mixture.
Place in the oven, turn down the heat to 375°F (190°C) and bake for 28-30 minutes.
Allow to cool for about 10 minutes before removing from tin.°
Notes
Make sure you pre-heat the oven. Pre-heating the oven a little hotter than the baking temperature (400°F)(200°C) allows the oven to cool off a little while you are loading your muffins in the oven.
A hot oven when you first put the muffins in ensures that they rise well.
Make sure your baking powder has not expired, or it will not rise well and you will have flat muffins.
If using cupcake liners, spray them with a little oil to help prevent sticking.
Also, if using paper liners, take the muffins out of the tins as soon as they are cool enough to touch and allow cooling outside the tin. This allows some of the humidity to escape and will reduce the paper sticking.
For a flax or chia egg equal to 2 eggs:mix 2 tbsp flax meal or chia seed with 6 tbsp water. Stir with a fork and let it sit for 5 minutes.