Preheat the oven to 400°F. Grease or line the muffin trays.
In a large bowl, whisk well together all dry ingredients.
Seperately, whisk together egg substitute powder and water.
In a small bowl, whisk together oil, liquid egg substitute, lemon juice, and non-dairy milk.
Add dry ingredients to liquid and fold six times, using large sweeping motions. I mean it: six!
Add blueberries and fold six more times. The batter should not show any signs of unmixed flour. If it does, carefully fold one or two additional times.
Fill each muffin cavity, right up to the top and then a little more, so that a small mound of batter is formed.