Easy, fluffy blueberry muffins without eggs or dairy.
Preheat your oven to 180°C (or 160°C for fan ovens). Line a muffin tin with 12 muffin liners.
In a large bowl, mix together the flour, caster sugar and brown sugar.
Add the melted margarine, soy milk and vanilla extract. Mix well until you have a smooth muffin batter.
Gently fold in the blueberries.
Divide the batter equally between your 12 muffin cases and bake for 20-30 minutes, until a toothpick through the middle comes out clean. Baking time will vary according to the depth of your tin/liners.
Transfer the muffins to a wire rack to cool.
Once cooled, top with a dusting of icing sugar and enjoy!