Veganized Blueberry-Lemon-Cinnamon Twist Muffins

My husband said it reminds him of blueberry pie, great for breakfast!

• Ready In: 35 mins
• Serves: 6
• Yields: 6 Muffins

Ingredients

• 3⁄4 cup soymilk
• 1⁄4 cup  vegetable oil or 1⁄4 cup  corn oil
• 1  tablespoon applesauce
• 1  tablespoon egg substitute, powder (Bob's Red Mill kind is best)
• 3  tablespoons water
• 2  cups all-purpose flour
• 1⁄2 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 cup lemon juice
• 1  cup fresh blueberries
•  ground cinnamon

Directions

1. Heat oven to 400 degrees.
2. Spray muffin sheet with cooking spray.
3. In a large bowl beat soy milk, oil, lemon juice, applesauce, water and egg replacer powder until well mixed, set aside.
4. In another large bowl, mix flour, sugar, baking powder, and salt until well-mixed.
5. Mix the two bowls together until moist.
6. Add Blueberries and mix well.
7. Divide batter even in muffin sheet.
8. Add Ground CInnamon to tops of the muffins.
9. Bake 20-25 minutes or until golden brown.
10. Let cool down and enjoy or cover with tin foil and serve later.
11. Enjoy!