Step 1

In a small bowl mix together the ground flax seed and the water and set aside for 10 minutes.

Step 2

Combine all the wet ingredients (including the flax egg) together in a large bowl and mix until smooth.

Step 3

Add all the dry ingredients except the fruit and nuts to the wet ingredients and mix until a smooth muffin batter has formed.

Step 4

Add the pumpkin seeds, hazelnuts, and blueberries to the batter and mix.

Step 5

Line a muffin tin with muffin liners and preheat the oven to 350.

Step 6

Use an ice cream scoop to scoop the muffin batter into the lined muffin tin.

Step 7

Once the oven temperature has reached 350, place the muffin tin into the oven and bake for 25 minutes, or until the tops are golden brown or you can stick a toothpick in the center of the muffins and it will come out clean.

Step 8

Remove from heat and place the muffins on a wire rack to cool for 5-10 minutes before serving.