Vegan apricot and blueberry muffins

I thought you might like a vegan version of my cake recipe. Makes 12 incredibly light and fluffy muffins. As the apricots add to the sweetness, you may want to reduce the sugar a little.
400g self-raising flour
4 tsps baking powder
200g sugar
125g fresh blueberries
125g semidried apricots, chopped to about the same size as the blueberries
400ml soya milk
150ml sunflower oil

• Mix dry ingredients
• Add fruit and stir well
• Add wet ingredients and beat for 2 mins, being careful not to burst the berries
• Put into prepared muffin trays and bake 15-20 mins in an oven preheated to 180C.
• Remove when cooled and sprinkle with icing sugar.