Wet Ingredients
1 1/2 cups rice milk or milk
1 cup canola oil
1 cup honey
2 eggs
2 tablespoons grated lemon peel
2 teaspoons vanilla

Dry Ingredients
4 cups whole wheat pastry flour
2 tablespoons baking powder
2 teaspoons salt
1 1/2 cups fresh or frozen blueberries

Combine the wet ingredients using a wire whisk.
In a seperate bowl, mix the dry ingredients.
Add both mixtures together.
Fold in blueberries.
Pour batter into greased muffin pans.
Bake at 375° for about 20 minutes.