2 Cups Flour
1/2 Teapoon Salt
3 tsp bking powdr 1/2 cup dry sweetner
1/4 cup melted vegan butter/margarine or oil
3/4 Soy milk
1 teaspoon vinegar
1-1/2 cups blueberries
Pre-heat oven to 350∘F
Mix dry ingredients together in a large mixing bowl.
In another bowl blend egg replacer and soy milk.
Blend dry ingredients with the wet.
Stir in vinegar.
Fold in Blueberries.
Divide blueberries equally between cups in a lightly greased muffin tin and bake for approx 30-40 minutes depending on your oven.