1/2 cup milk-free, soy free margarine at room temperature
1 cup plus 2 tablespoons of sugar
3 tablespoons of water, 3 tablespoons of oil, 2 teaspoons baking powder mixed together.
1 teaspoon vanilla extract
2 teaspoons baking powder
1/4 teaspoon of salt
2 cups of flour
1/2 cup of water
2 1/2 cups of blueberries
1 tablespoon sugar mixed with 1/4 teaspoon ground nutmeg
Preheat your oven to 375 degrees. Line the muffin tin with paper liners. In a medium-size bowl. beat the margarine until the creamy. Beat the sugar
Fold it in half of the flour and half of the water with a spatula. Next, add the remaining flour and water. Fold in the blueberries. Scoop the batter into the muffin cups. Sprinkle the nutmeg-sugar. Bake it for 25-30 minutes or until the golden brown. Let the muffins cool slightly before serving.