1 1/2 C flour 1/2 C sugar 2 t baking powder 1 t salt 3/4 C soy milk 2 T canola oil 1 C fresh or frozen blueberries
Preheat oven to 375 degrees. Place baking cups in muffin tins. In a large bowl combine dry ingredients. Make a well in the center and add the soy milk and oil. Stir until combined. Fold in blueberries. Spoon into muffin pans. Bake for 20 to 25 minutes until golden brown.