Combine the dry ingredients in a large mixing bowl and whisk well.

In a small bowl whisk the egg replacer, vanilla, and orange juice, and canola oil until combined. Add the almond milk and whisk well.

Combine the cinnamon and sugar in a small bowl.

Pour the wet ingredients into the dry and gently fold with a spatula until just moistened. Scrape the wet ingredients to ensure that you get all of the egg replacer out of the bowl.

Gently fold the corn and blueberries in the batter until just combined. Don’t overmix.

Use and ice cream scoop or a small ladle to fill the muffin tins. Fill ¾ of the way to the top of each well.

Sprinkle the cinnamon sugar over each muffin and bake for 25 minutes or until golden brown and a toothpick comes out clean from the center of the muffins.

Cool on a wire rack for 5 minutes and then remove the muffins from the pan and let cool upside down.

These are best when eaten slightly warm.

Store in an airtight container for up to 3 days. Heat for a few minutes in a hot oven to crisp up.