Here is a great recipe for vegan blueberry muffins from my housemate Marc.
Vegan Blueberry Muffins
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon cinnamon
3/4 teaspoon salt
1 1/2 cups granulated sugar
10 tablespoons (1 1/2 sticks or 5/8 cups) margarine, melted or at room temperature
1 1/2 teaspoons vanilla extract
2 flax eggs
3/4 cup soy milk
1 3/4 fresh (or frozen) blueberries
1. Make 2 flax eggs.
2. Preheat over to 350 degrees Farenheit. Grease muffin tins lightly with vegetable oil (spray works).
3. Sift and mix thoroughly the flour, baking powder, cinnamon, salt, and sugar together into a small bowl.
4. Mix the margarine, vanilla extract, flax eggs, and soy milk together in a large bowl.
5. Fold in the dry ingredients into the wet ingredients, until the batter is thoroughly mixed.
6. Fold the blueberries in gently.
7. Pour the batter into the prepared muffin tins. Do not allow the batter to overflow any of the muffin molds.
8. Bake the muffins on the center oven rack until golden around the base and toothpicks come out clean when stuck in the center.
Replace all or part of the margarine for a low-fat alternative using a 1:1 ration of unsweetened applesauce. E.g. For half the fat use 5 tablespoons of margarine and 5 tablespoons of applesauce.
Flax eggs are simply a 3:1 ratio of water and flax. To make 1 flax egg mix 1 tablespoon of ground flaxseed, the finer the better (coffee grinder works well), with 3 tablespoons of water. Mix up with a fork and for better results let soak in the fridge for 1 to 4 hours. You should notice an egg-like consistency after letting it soak.