Healthy Blueberry Lemon Muffins

INGREDIENTS

1 1/3 cups

whole wheat pastry flour

1 1/3 cups

organic corn meal

1 tbsp

baking powder

1/2 tsp

salt

3/4 cup

organic cane sugar

1 1/2 sticks

vegan butter (I used Earth Balance®)

1 1/3 cups

unsweetened almond milk

3 tsp

packed Ener-G Egg Replacer + 4 Tbs warm water (equals 2 eggs)

1 tsp

vanilla

3 tbsp

lemon zest (2 Large lemons)

3 tbsp

fresh lemon juice (I large lemon)

1 3/4 cups

fresh organic blueberries