Preheat oven to 400 F. Coat 12 (2-1/2 inch) muffin cups with nonstick vegetable coating or line with paper baking cups. In a medium bowl, stir together dry ingredients until well combined. In a small bowl, mix milk, egg substitute and oil. Add to dry ingredients and mix just until dry ingredients are moistened. Add berries; mix lightly. Spoon into prepared muffin tins, filling 2/3 full. Bake 20 minutes or until light golden brown. Makes 12 muffins.