I had never made egg-free blueberry muffins before and I decided that today was the day. I was also feeling very health conscious so I made them a little too healthy tasting but Gemma said they were yummy. And I am going to ignore all comments about her being a biased critic because she has never tasted a horribly unhealthy/delicious Costco blueberry muffin.
I adapted this from the "Rich Muffin"- w/blueberry modification recipe in the Pillsbury cookbook. (Circa 1980, the one that says "New microwave ideas! Recipes & ways to use your revolutionary kitchen helper!" on the cover. Tee hee.) However, I changed so many things about it that you probably wouldn't taste any similarities between the two recipes.
Here is the recipe:
2 cups of white flour
2 cups of whole wheat flour (you can use all white flour if you desire)
1 cup sugar
7 tsp baking powder (6 tsp if you use eggs in the recipe)
1 tsp salt
1 tsp nutmeg
2 Tbsp milled flax seed + 6 Tbsp warm water (or two eggs)
2 1/3 cups soymilk (or enough to make the batter is the right consistency. Flax and whole wheat flour soak up a lot of moisture leaving the dough...well, doughy and needing more milk than your average muffin recipe)
2/3 cup vegetable oil
2 cups of blueberries either fresh or frozen (thawed and drained)
Preheat oven to 400°.
Line muffin tins with paper or silicone cups.
In large bowl, mix together the first six ingredients.
In a medium bowl combine the flax mixture (or egg), soymilk, and oil.
Add the wet ingredients to the dry being careful now to over-mix.
Gently fold in the blueberries and spoon the batter into baking cups filling them 3/4 full.
Bake for 20-25 min or until a toothpick comes out clean.
Makes 24 medium muffins.