Gluten-Free Wild Blueberry Muffins 2

Some gluten-free, egg-free wild blueberry muffins, made with a mix.  Ingredients: one 16 oz box gluten-free muffin mix, 2 tbsp Ener-G egg replacer, 1 tsp ginger syrup, 1 cup unsweetened vanilla coconut milk beverage, 2 tbsp Mexican vanilla gelatin mix, and 2 tbsp Magnolia vanilla lemonade.  Stir in 1.5 cups frozen wild blueberries.

Especially tasty topped with my vanilla-lemonade frosting.