Blueberry Muffins

An easy, homemade weekend breakfast. Depending on how big you like your muffins, this recipe could make 12 dainty delights or 6 jumbo giants. For additional variations, you could also substitute other types of flours or fruits.

2 cups flour (we used 1 cup all-purpose white flour, 1 cup whole-wheat flour)

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup sugar

1-1/2 teaspoons egg replacer

1 cup + 1 tablespoon soy milk

1/4 cup melted Earth Balance butter

1 cup or so blueberries, fresh or frozen

Preheat oven to 375 degrees. Line muffin pan with paper cupcake liners. In a large bowl, mix the dry ingredients. In a small bowl, blend the liquid ingredients. Add the liquid ingredients to the dry ingredients and mix just enough to moisten the flour; do not overmix. Spoon batter into muffin pan filling each cupcake liner about half full. Distribute blueberries evenly among cups and then top with remaining batter. You can reserve a couple blueberries for the top of each muffin, if desired; or sprinkle the tops of the muffins with some light brown sugar. Bake at 375 degrees for about 20 minutes.