Corbin's Egg-free Flax Blueberry Muffins

wet stuff:
1 cup flaxseed egg substitute (ground flaxseed and water; use 1 tbsp ground flaxseed to 3 tbsp cold water. Sit in fridge for 20 minutes)
2 cups soy milk
1 cup canola oil
1 1/2 cps honey
1 1/2 tbsp vanilla

dry stuff:
7 cps sifted whole wheat pastry flour
2 tbsp baking powder
1 1/2 tsp baking soda
2 tbsp soy powder

goodies:
2 1/2 cups frozen blueberries, chopped in food processor
2 1/2 cups frozen blueberries, whole
raw unsgar for sprinkling on top

Sift all dry stuff into a large bowl & set aside.
Whip all wet stuff 2-3 minutes in a mixer
Blend wet into dry and fold in goodies with spatula. Do not overmix.
Spray muffin tins with nonstick spray or use muffin papers.
Fill muffin tins 3/4 full with batter.
Sprinkle raw sugar on each muffin top before baking.
Bake at 375 for 22-25 minutes.
Make 30 muffins.