Preheat oven to 400°F. Grease or line muffin trays.
In a large bowl, whisk together all dry ingredients well.
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.
Add blueberries and fold six more times. Batter should not show any signs of unmixed flour. If it does, carefully fold one or two more times.
Fill each muffin cavity, right up to the top and then a little more, so that a small mound of batter is formed.