Step 1

Preheat your oven to 400 degrees and spray a muffin tray with non-stick cooking spray. Set aside.

Step 2

In a small bowl, prepare your flax egg by whisking 1 tablespoon of ground flaxseed with three tablespoons of water. Set aside to gel while you prepare the rest of the batter.

Step 3

In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder and salt).

Step 4

Add in the wet ingredients and mix until just combined.

Step 5

Fold in the blueberries. Evenly divide the batter among the 12 muffin tins and bake for about 20-25 minutes until a toothpick inserted into the middle comes out clean. Allow the muffins to cool slightly before removing from the pan.

Step 6

Store in an air-tight container outside of the fridge for a couple days or in the fridge for up to a week. Best when warmed slightly before serving.