Whisk together flour blend through baking soda in large bowl.
In separate bowl, whisk egg replacer through lemon zest.
Combine wet ingredients with dry ingredients, stirring just until combined.
Gently fold in blueberries.
Pour into greased muffin tins and bake at 350 for 20-22 minutes.
Let cool on wire rack.
Cream Earth Balance.
Add in powdered sugar and lemon zest.
Mix on low.
Add in lemon juice and mix on medium until frosting is creamy and smooth.
Makes 24 cupcakes.