Wild Blueberry Old Fashioned Muffin

Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease generously.

Combine all-purpose flour, baking powder, and salt in a large mixing bowl and whisk together until evenly distributed.

Add brown sugar and granulated sugar to the dry ingredients and mix until the sugars are fully incorporated.

In a separate bowl, whisk together buttermilk, egg substitute, and canola oil until well blended.

Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined—the batter should be slightly lumpy, not smooth.

In a small bowl, toss the wild blueberries with granulated sugar and ground cinnamon to coat evenly.

Fold the coated blueberries into the batter gently in two additions to avoid crushing the berries.

Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.

Bake in the preheated 400°F oven for 22 minutes, until a toothpick inserted into a muffin center comes out clean or with just a few moist crumbs.

Cool the muffins in the tin for 5 minutes, then turn out onto a wire rack to cool completely.