A classic tried and true blueberry muffin that bakes up perfectly every time!
Preheat the oven to 400°F (200°C).
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.
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.°
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.